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

with Harissa-Tomato Sauce & Pita Wedges

35 MIN
4 Servings
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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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Chickpea & Egg Skillet with Harissa-Tomato Sauce & Pita Wedges
Title
  • 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
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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.

Cook the vegetables
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.

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.

Make the pita wedges
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.

Finish the skillet & serve your dish
5 Finish the skillet & serve your dish

Meanwhile, using a spoon, create 4 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!

Tips from Home Chefs

Chickpea & Egg Skillet

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 4 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!

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