- Lightly sauté green peppers over medium heat. Add tomato sauce and bring to a simmer.
- Add entire can of Harissa Lemon chickpeas until the sauce has thickened (about 3 minutes), then add vegetable broth. Lower heat and simmer for 5 minutes
- Add eggs to a pan, cover, and cook for about 4 minutes until egg whites are fully cooked but egg yolks are still runny.
- Garish with chopped scallions and serve!