Harissa Chickpeas with Fried Eggs

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 shallot, thinly sliced
• 1 tablespoon harissa
• 1/2 cup homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth
• 2 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
• 1/2 cup cilantro leaves and tender sprigs, for garnish

Directions

1. Warm 1 tablespoon oil in an enameled cast iron Dutch oven or large non-stick saucepan over medium heat until it glints. Add the shallots and sauté until they’re tender, about 2 minutes. Stir in the harissa, then pour in the stock and add the chickpeas, using a wooden spoon to loosen any browned bits from the pan. Bring the mixture to a simmer and cook until the liquid has reduced a little, about 4 minutes. Season with salt and pepper, transfer the chickpeas to a serving dish, and mix in the lemon juice.
2. Clean out the saucepan, then add another tablespoon oil and warm it over medium heat until it shimmers. Crack in the eggs, cover the pan, and cook until the whites are firm but the yolks remain runny, about 1 minute.
3. Fold the arugula into the chickpeas. Set the pitas on plates, spoon the chickpeas over them, add the fried eggs, finish with cilantro and extra arugula leaves, and serve right away.