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
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.
    4 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      480 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 Pitas
    • 1 Red Onion
    • 2 cloves Garlic
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1½ oz Feta Cheese
    • 1 bunch Mint
    • 1½ Tbsps Red Harissa Paste
    • 2 Tbsps Tomato Paste
    • 2 Bell Peppers
    • 1 14.5-Oz Can Crushed Tomatoes
    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. 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 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. Turn off the heat. 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 cutting board. 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 on medium-high 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. 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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    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. 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 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. Turn off the heat. 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 cutting board. 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 on medium-high 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. 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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