Harissa Baked Eggs Recipe With Chickpeas Spinach And Sumac Food

HARISSA BAKED EGGS

Steps:

• Preheat oven to 400F/200C
• Heat olive oil in a small saucepan over low to medium heat.
• Add onions, sauté 5 minutes, then add the tomatoes.
• Stir tomatoes, then add the 4 tablespoons of water
• Add spices, salt and pepper and simmer a further 5 minutes, or until tomatoes start to reduce.
• Add tomato base to an oven proof, cast iron skillet.
• Made three little nests in the tomato base, and crack one egg into each nest.
• Bake in oven for 20-25 minutes, or until eggs are cooked to liking. *

HARISSA BAKED EGGS RECIPE WITH CHICKPEAS, SPINACH, AND SUMAC

Steps:

• Preheat oven to 375 degrees. 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.
• 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.
• 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 remaining 1 tablespoon of olive oil. Enjoy immediately.

SOFT SCRAMBLED EGGS WITH HARISSA

Steps:

• Lightly beat the eggs in a medium bowl with some salt.
• Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs and cook, stirring the eggs and scraping the sides and bottom of the skillet with a heatproof rubber spatula, until small curds form and the eggs are just set, 7 to 9 minutes.
• Add the butter and harissa and gently fold in with the spatula until the butter is melted. Serve hot, seasoned with pepper.

HARISSA-BRAISED CHICKPEAS WITH FETA

Steps:

• In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
• Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
• When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.

CURRIED SPINACH, EGGS & CHICKPEAS

Steps:

• Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
• Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.