Tunisian Harissa Egg & Chickpea Bowl
Method
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the onion and red bell pepper and cook for 4–5 minutes until softened.
Stir in the chopped tomatoes, harissa, cumin, paprika, salt and black pepper.
Simmer for 4–5 minutes until the sauce thickens slightly.
Add the chickpeas and lemon juice, then stir gently and cook for another 2 minutes.
Make four small spaces in the mixture and crack an egg into each one.
Cover the skillet and cook for 5–7 minutes, until the egg whites are set and the yolks are cooked to your liking.
Sprinkle with fresh coriander and serve warm with wholegrain bread.
Harissa can vary significantly in heat, so start with a smaller amount if you prefer a milder dish. You can always add a little more at the table. For a softer, more balanced flavour, stir a spoonful of Greek yogurt into each serving.
Nutrition Facts
Per serving
