Chickpea & Egg Skillet with Harissa-Tomato Sauce & Pita Wedges
Chef Favorites

Chickpea & Egg Skillet

with Harissa-Tomato Sauce & Pita Wedges

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at
Learn more at
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In our take on this vibrant Middle Eastern favorite, we’re nestling rich eggs between a hearty mix of chickpeas, peppers, and onion simmered in our smoky harissa and tomato-based sauce. For even more dynamic flavor, we’re quickly infusing olive oil with herby za’atar to drizzle over our oven-toasted pita bread—perfect for scooping up the sauce.

Get Cooking

Dietary Information

  • Nutrition
  • Calories
    460 Cals (est.)
Chickpea & Egg Skillet with Harissa-Tomato Sauce & Pita Wedges
  • 4 Pasture-Raised Eggs
  • 1 15.5-Oz Can Chickpeas
  • 2 Pocketless Pita
  • 2 Bell Peppers
  • 2 cloves Garlic
  • 1 Red Onion
  • 1 bunch Mint
  • 1½ oz Feta Cheese
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 1½ Tbsps Red Harissa Paste
  • 2 Tbsps Tomato Paste
  • 1 14-Oz Can Whole Datterini Tomatoes

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands. Pick the mint leaves off the stems.

2 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Cook the vegetables
Start the skillet
3 Start the skillet

Add the tomato paste and harissa paste to the pan. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly thickened. Taste, then season with salt and pepper if desired.

4 Make the pita wedges

In a bowl, combine 1 tablespoon of olive oil and the za'atar. Line a sheet pan with foil. Place the pitas on the foil. Evenly brush or spread the za'atar oil onto the pitas. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven. Carefully transfer to a work surface. Cut into equal-sized wedges.

Make the pita wedges
Finish the skillet & serve your dish
5 Finish the skillet & serve your dish

Meanwhile, using a spoon, create four shallow wells in the center of the skillet. Carefully crack an egg into each well. Loosely cover the pan with foil and cook 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the finished skillet with the pita wedges on the side. Garnish the skillet with the cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!

Browse Steps
1 of 5