Poached eggs with harissa chickpeas and garlic yogurt

Poached eggs with harissa chickpeas and garlic yogurt

Adding a touch of harissa to this chickpea recipe transforms this simple meal into a satisfying, flavour-packed midweek supper.

Poached eggs with harissa chickpeas and garlic yogurt

Wondering what to do with the remaining harissa? We’ve got some nifty ways to use up leftover harissa, here.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

Adding a touch of harissa to this chickpea recipe transforms this simple meal into a satisfying, flavour-packed midweek supper.

Wondering what to do with the remaining harissa? We’ve got some nifty ways to use up leftover harissa, here.

Nutrition: per serving

Calories
284kcals
Fat
12.3g (3.5g saturated)
Protein
20.9
Carbohydrates
17.2g (1.8g sugars)
Fibre
10.1g
Salt
0.7g

Ingredients

  • 1 fat garlic clove
  • 3 tbsp Greek yogurt
  • Juice ½ lemon
  • 2 x 400g tins chickpeas
  • Splash vegetable stock
  • 150g frozen spinach, defrosted
  • 2-3 tsp harissa, to taste
  • 12 pitted black olives
  • 4 large free-range eggs
  • Handful fresh parsley leaves, plus extra to garnish
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Method

  1. Crush the garlic into a bowl. Mix in the yogurt and lemon juice. Season and set aside.
  2. Drain and rinse the chickpeas, then tip into a pan. Add the stock and simmer over a medium heat for 4 minutes. Drain the chickpeas, return to the pan, then add the spinach and harissa. Coarsely chop the olives, then add to the pan.
  3. Meanwhile, bring a large, deep pan of water to the boil. Lower the heat to a simmer, crack the eggs one by one into a ramekin, then slide each one gently into the pan. Poach for 3-4 minutes until the whites have set.
  4. Chop the parsley, then stir three-quarters through the chickpeas. Divide among 4 plates, then top each with a poached egg. Season, sprinkle with the remaining parsley, then serve with the yogurt.

Nutrition

Calories
284kcals
Fat
12.3g (3.5g saturated)
Protein
20.9
Carbohydrates
17.2g (1.8g sugars)
Fibre
10.1g
Salt
0.7g

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