I made this for the first time on a Tuesday when I had half a can of chickpeas and a handful of cherry tomatoes that needed to go somewhere. Thirty minutes later it was one of those meals that felt more intentional than it had any right to. A big bowl of spiced, crispy chickpeas and jammy roasted tomatoes over rice with a soft baked egg and a swipe of harissa yogurt — it’s genuinely satisfying in the way that most 30-minute dinners are not.
The key to making this work in a toaster oven is heat. You want 425°F and a pan that isn’t overcrowded. I use a quarter-sheet pan — something like a toaster oven baking sheet — which fits perfectly in most compact units without blocking airflow. The chickpeas get genuinely crispy in there, not just warm and slightly firm. They need space to do their thing.
The baked eggs happen in ramekins, which sounds fancier than it is. You just crack an egg in, slide them into the toaster oven after the chickpeas come out, and wait. It takes less time than boiling water. I’d been intimidated by baked eggs for way too long — turns out they’re about the easiest thing you can make in a countertop toaster oven.
The harissa yogurt is the part I’d argue you shouldn’t skip even if you’re tempted to simplify. It takes about 45 seconds to stir together and it ties the whole bowl together. A little tangy, a little smoky, just enough heat. Use as much harissa as you want — I go pretty heavy on it, but I grew up eating spicy food and my tolerance might be broken.
Toaster Oven Crispy Spiced Chickpea and Roasted Tomato Shakshuka Rice Bowls
Cumin-spiced chickpeas and blistered cherry tomatoes roasted until jammy and caramelized, served over fluffy rice with a soft baked egg and a drizzle of harissa yogurt. It's a full weeknight dinner that comes together almost entirely in your toaster oven.
Ingredients
Chickpeas and Tomatoes
Eggs
Harissa Yogurt
For Serving
Instructions
Roast the Chickpeas and Tomatoes
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Preheat your toaster oven to 425°F. If yours runs a little cool (mine definitely does), give it a full 10 minutes to come up to temp.
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Toss the dried chickpeas with 1.5 tablespoons of the olive oil, cumin, smoked paprika, cayenne if using, garlic powder, 1/2 teaspoon salt, and the black pepper. Spread them in a single layer on a small rimmed baking sheet — don't crowd them.
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Roast for 15 minutes, shaking the pan once halfway through.
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Toss the halved cherry tomatoes with the remaining 1/2 tablespoon olive oil and the remaining 1/4 teaspoon salt. Push the chickpeas to one side of the pan and add the tomatoes cut-side up. Roast everything together for another 10 minutes, until the tomatoes are blistered and starting to collapse and the chickpeas are crispy. Pull the pan and set aside.
Bake the Eggs
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While the chickpeas and tomatoes finish their last few minutes, lightly grease two small oven-safe ramekins with olive oil. Crack one egg into each.
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Once the chickpeas come out, reduce the toaster oven temperature to 375°F. Slide the ramekins in and bake for 7 to 9 minutes. Seven minutes gets you a very runny yolk; nine gives you something more set. I pull mine at 8 minutes flat.
Make the Harissa Yogurt and Assemble
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Stir together the yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl. Taste it — add more harissa if you want more heat, or a tiny extra squeeze of lemon if it tastes flat.
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Divide the warm rice between two bowls. Pile the roasted chickpeas and tomatoes over the rice, getting all those jammy tomato juices from the pan too. Slide a baked egg on top of each bowl. Spoon the harissa yogurt alongside or straight over everything. Scatter the fresh herbs and serve with lemon wedges.
Notes
Drying the chickpeas thoroughly before roasting is non-negotiable if you want them actually crispy. I usually spread them on a clean dish towel and press them a bit. Don't skip it.
Leftover roasted chickpeas and tomatoes reheat well in the toaster oven at 375°F for about 5 minutes. The eggs are really only good fresh, so I'd bake those to order.
If you don't have ramekins, a small oven-safe skillet works. You can crack both eggs into it and bake them side by side.
The harissa yogurt will keep covered in the fridge for 3 days. It's genuinely good on pretty much anything — roasted vegetables, toast, whatever.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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