Harissa Chickpeas With Fried Eggs Recipe

Serves: 4 Save

Ingredients (11)

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 shallot, thinly sliced
  • 1 tablespoon harissa
  • ½ cup homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice from 1 lemon
  • 4 large eggs
  • 1 cup baby arugula, plus more for garnish
  • 4 whole wheat pitas, toasted
  • ½ cup cilantro leaves and tender sprigs, for garnish

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