Fresh Tomato Eggs in Purgatory with Chickpeas

Preparation

1. 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.