Harissa Baked Eggs Skillet

1. 1Drain and rinse the chickpeas well under cold water in a sieve.
2. 2Peel and finely chop the onion and garlic, and grate the carrots.
3. 3Heat the olive oil in an oven-safe pan over medium heat and cook the onion and garlic for 3 minutes, stirring, until softened.
4. 4Add the grated carrot and cook for 2 minutes, stirring, until slightly softened.
5. 5Stir in the tomato paste, harissa, and cumin, and cook for 1 minute, stirring constantly, until the paste darkens slightly and smells fragrant.
6. 6Add the chickpeas and 100 ml water, stir well, and simmer over medium-low heat for 6 minutes until the sauce thickens and coats the back of a spoon.
7. 7Make 3 small wells in the sauce with a spoon and crack an egg into each well.
8. 8Cover the pan with a lid and cook over low heat for 5 to 6 minutes until the egg whites are fully set and the yolks are still slightly soft.
9. 9Take the pan off the heat and serve straight from the pan, scooping onto a plate.

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