Harissa Baked Eggs

Harissa Baked Eggs
Prep Time
5 min
Cook Time
15 min
Recipe by: A Simple Pantry

Bold Mediterranean flavors turn a simple shakshuka into something new and exciting when you whip up this harissa baked eggs recipe! With rich aromatics, savory chickpeas, spicy harissa and pepper flakes, this dish packs enormous flavor in mere minutes in a single skillet and is perfect for breakfast or dinner!

Make This Recipe


3 tablespoons olive oil, divided

4 cloves garlic, minced

1½ teaspoon fresh thyme

1 16 oz can chickpeas, drained and rinsed

3 teaspoons harissa paste

3 cups fresh baby spinach

1½ cups tomato puree

1½ cups petite diced tomatoes, drained

1½ teaspoon red pepper flakes

4 large Eggland's Best Eggs

1½ teaspoon sumac


  1. Preheat oven to 375°. Heat 2 tablespoons olive oil in a 10-inch, high-sided, oven-proof skillet over medium heat. Add the garlic
and thyme and cook until softened and aromatic, but not browned, around 2 minutes. 

  2. Add the chickpeas and harissa paste and cook for 2 minutes, or until warm and thoroughly coated, then add the spinach, tomato puree, diced tomatoes, and red pepper flakes. Bring mixture to a simmer. 

  3. Create 4 small wells in the top of the mixture then carefully crack an egg into each well. Transfer skillet to oven and allow to cook for 5-6 minutes, or until the whites have set but the yolks are still runny. Remove from oven and sprinkle the eggs with sumac and drizzle with the remaining 1 tablespoon of olive oil. Enjoy immediately.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 239
Fat 15 g
Saturated Fat 3 g
Cholesterol 164 mg
Sodium 291 mg
Carbohydrates 19 g
Dietary Fiber 5 g
Protein 10 g