Fresh Tomato Eggs in Purgatory with Chickpeas
This is the perfect summertime breakfast/brunch recipe from Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks. Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet. Keep in mind that harissa brands vary in spiciness. Start off with a smaller amount and build up to your preferred level of heat.
- ¼ cup skin-on almonds
- 1½ lb. ripe tomatoes
- ½ tsp. kosher salt plus more
- ¼ cup extra-virgin olive oil plus extra for drizzling
- 1 tsp. coriander seeds crushed
- 3 Tbsp. harissa paste
- 1 15- oz. can chickpeas rinsed
- 4 large eggs
- 4 1 “-thick slices whole grain sourdough bread toasted
- 1 garlic clove halved lengthwise
- ½ bunch of chives finely chopped
- Chop tomatoes into small pieces and transfer to a small bowl along with all the juices. Mix in ½ tsp. salt.
- Heat ¼ cup oil in a large skillet with a lid over medium-high. Add coriander seeds and cook, stirring, until fragrant and starting to pop, about 1 minute. Add harissa and cook, stirring, until fragrant and darkened in color, about 30 seconds. Add chickpeas and tomatoes and bring to a simmer. Cook, mashing up about half of the chickpeas with a wooden spoon, until sauce is reduced and you’re able to make a divot in the mixture, 8–10 minutes. Season with salt, then use a spoon to make little pockets for the eggs near the sides of the skillet.
- Reduce heat to low and gently break eggs into pockets. Cover skillet and cook, rotating pan a few times for even heating, until eggs are set, 7–9 minutes.
- Meanwhile, drizzle toasts with oil and rub with garlic halves.
- Remove eggs from heat and shower with chives and almonds. Serve with garlic toast.