Obsidian/03.03 Food & Wine/Fresh Tomato Eggs in Purgatory with Chickpeas.md

ServingSize	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2		Breakfast Healthy Vegetarian	2022-03-13	Recipe	NonRoot		true	IsFavourite Rating False 3	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Egg Middle Eastern https://www.bonappetit.com/recipe/fresh-tomato-eggs-in-purgatory-with-chickpeas 2	0.25 cup skin-on almonds 1.5 lb. ripe tomatoes 0.5 tsp. kosher salt, plus more 0.25 cup extra-virgin olive oil, plus extra for drizzling 1 tsp. coriander seeds, crushed 3 Tbsp. harissa paste 1 can chickpeas, rinsed (15-oz) 4 whole large eggs 4 slices whole grain sourdough bread, toasted 1 clove garlic, halved lengthwise 0.5 bunch of chives, finely chopped

Parent:: @@Recipes, @Main dishes

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Fresh Tomato Eggs in Purgatory with Chickpeas

 

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Practical Informations

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FROM "03.03 Food & Wine/Fresh Tomato Eggs in Purgatory with Chickpeas"

 

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Ingredients

 

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Instructions

 

Step 1

Chop tomatoes into small pieces and transfer to a small bowl along with all the juices. Mix in ½ tsp. salt.

 

Step 2

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.

 

Step 3

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.

 

Step 4

Meanwhile, drizzle toasts with oil and rub with garlic halves.

 

Step 5

Remove eggs from heat and shower with chives and almonds. Serve with garlic toast.