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Picture of Harissa Chickpeas With Fried Eggs Recipe
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2254 kcal 113 %
  • Fat 73 g 113 %
  • Saturated 12 g 61 %
  • Carbs 311 g 104 %
  • Fiber 69 g 277 %
  • Protein 106 g 211 %
  • Cholesterol 744 mg 248 %
  • Sodium 3450 mg 144 %
  • Calcium 587 mg 59 %
  • Magnesium 401 mg 96 %
  • Potassium 2089 mg 44 %
  • Iron 20 mg 110 %
  • Zinc 11 mg 101 %
  • Phosphorus 1504 mg 215 %
  • Vitamin A 372 µg 41 %
  • Vitamin C 19 mg 22 %
  • Thiamin (B1) 1 mg 82 %
  • Riboflavin (B2) 1 mg 96 %
  • Niacin (B3) 7 mg 44 %
  • Vitamin B6 2 mg 160 %
  • Folate equivalent (total) 604 µg 151 %
  • Vitamin B12 2 µg 74 %
  • Vitamin D 4 µg 27 %
  • Vitamin E 10 mg 66 %
  • Vitamin K 91 µg 76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Harissa Chickpeas With Fried Eggs Recipe

Ingredients

  • 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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