Add your chickpeas, olive oil + harissa paste to an oven-safe pan, toss everything together + roast at 180C for 10 minutes until crispy. Remove the chickpeas + set aside.
In the same pan, add the onion + sweat for a few minutes on a low heat (you may need to add a splash more oil). Once translucent, add the garlic + spices. Cook for one minute until fragrant.
Stir in the beetroot + season generously with salt. This will help draw out the moisture from the beets. Cook the beetroot for 15 minutes on a medium-low heat, stirring every so often to ensure it doesn't catch on the base of the pan.
Once the beetroot has wilted + cooked down, make 3 wells with the back of a spoon. Crack your eggs into each well + place the pan in the oven for 5-7 minutes for runny yolks. If the whites are translucent, give them another minute. When the whites are just set, remove it from the oven - the eggs will carry on cooking outside of the oven.
Top the eggs with the crispy harissa chickpeas, a good grind of black pepper, salt + fresh dill. Enjoy with crusty bread + eat immediately.
HUGE thanks to the legend that is Anna, aka @the_goodegg__, who let us share this #beanspo on our website for all you champs to enjoy.
Anna is a Le Cordon Bleu trained chef from Scotland. She loves creating recipes inspired by the seasons + encourages others to do the same. Take a look at her page on cooklybookly + you'll pretty soon be inspired! Her food is STUNNING! If you like this recipe, she's created an ebook where you can try out even more of her recipes. Give it a download here.
