Pantry-Friendly Eggs in Purgatory

Ingredients

• 3 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1 medium Onion (thinly sliced)
• 3 cloves Garlic (thinly sliced)
• 1 teaspoon Salt (to taste, helps onion release moisture)
• 1/2 teaspoon Black Pepper (freshly ground, to taste)
• 1 tablespoon Harissa Paste (adjust based on spice level)
• 1 can (15 oz) Canned Chickpeas (drained and rinsed)
• 1 cup Water (for sauce base)
• 2 large Eggs (room temperature)
• 2 cups Fresh Parsley (roughly chopped)
• 1 tablespoon Lemon Juice (or any mild vinegar)
• 1 teaspoon Olive Oil (for parsley salad dressing)
• 1 tablespoon Toasted Sesame Seeds (adds crunch and flavor)
• 4 slices Crusty Bread (optional, for serving)

Instructions

1. Prepare Ingredients

   Thinly slice the onion and garlic, rinse and drain the chickpeas, and roughly chop the parsley. Measure out the harissa, olive oil, water, and have the eggs at room temperature.

   Time: PT5M

2. Sauté Onion and Garlic

   Heat 3 Tbsp extra‑virgin olive oil in a large skillet over medium heat. Add the sliced onion and garlic, season with salt and pepper, and sauté until the onion becomes translucent and just starts to brown, about 5–6 minutes.

   Time: PT6M

   Temperature: medium

3. Add Harissa

   Stir in 1 Tbsp harissa paste and cook for 2 minutes, allowing the flavors to meld and the mixture to turn a deep orange‑brown color.

   Time: PT2M

   Temperature: medium

4. Incorporate Chickpeas

   Add the drained chickpeas to the pan, stirring to coat them in the harissa‑onion mixture. Cook for another 2 minutes so the chickpeas absorb the flavor.

   Time: PT2M

   Temperature: medium

5. Create the Sauce Base

   Pour in 1 cup water (about a cup, eyeballed) and bring the mixture to a gentle simmer. Let it cook for 2 minutes to meld the flavors.

   Time: PT2M

   Temperature: simmer

6. Poach the Eggs

   Reduce heat to low so the sauce is just barely bubbling. Crack the eggs directly into the pan, spacing them apart. Season the tops with a pinch of salt. Cover the skillet and cook for 5–6 minutes, until the whites are set but the yolks remain runny.

   Time: PT6M

   Temperature: low

7. Make the Parsley Salad

   In a small bowl, combine the chopped parsley, 1 tsp olive oil, 1 Tbsp lemon juice (or mild vinegar), and toasted sesame seeds. Toss lightly to coat.

   Time: PT5M

8. Plate and Serve

   Spoon the sauce and chickpeas onto serving plates, gently slide each poached egg on top, and sprinkle the parsley‑sesame salad over everything. Serve with crusty bread for dipping.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

13 g

Carbohydrates

27 g

Fat

53 g

Fiber

8 g