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Chickpea & Egg Skillet

with Harissa-Tomato Sauce & Pita Wedges

35 MIN

+$2.99/serving 4 Servings

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add Pancetta

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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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
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

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 pancetta

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

3 Cook the vegetables

In the same pan, 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.

4 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.

5 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.

6 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 topped with the cooked pancetta. Serve the pita wedges on the side. Garnish the skillet with the cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!