Baked Eggs with Harissa

Baked Eggs with Harissa is a flavorful Moroccan-inspired dish that combines the warmth of spices with the richness of eggs. Perfect for breakfast, this dish offers a unique twist that’s both satisfying and nourishing.

Ingredients

• Eggs - 4 large
• Harissa paste - 2 tablespoons
• Chickpeas (canned, drained and rinsed) - 240 grams
• Tomato (diced) - 1 medium (about 150 grams)
• Red bell pepper (diced) - 1 small (about 100 grams)
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro (chopped, for garnish) - 2 tablespoons
• Feta cheese (crumbled, optional) - 50 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic, diced tomato, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened.
3. Stir in the harissa paste, cumin, coriander, salt, and black pepper. Cook for another 2-3 minutes until the spices are fragrant.
4. Add the drained chickpeas to the skillet and mix well to coat with the harissa mixture. Make four small wells in the chickpea mixture and crack an egg into each well.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set to your liking.
6. Remove from the oven and sprinkle with crumbled feta cheese (if using) and chopped cilantro before serving.

Nutrition

• Calories: 430
• Protein: 25 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Rich in fiber from chickpeas, aiding in digestive health.

Tags