Tomato Eggs in Purgatory

This is the perfect summertime breakfast/brunch recipe from Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks. Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet. Keep in mind that harissa brands vary in spiciness. Start off with a smaller amount and build up to your preferred level of heat.

¼ cup skin-on almonds

1½ lb. ripe tomatoes

½ tsp. kosher salt, plus more

¼ cup extra-virgin olive oil, plus extra for drizzling

1 tsp. coriander seeds, crushed

3 Tbsp. harissa paste

1 15-oz. can chickpeas, rinsed

4 large eggs

4 1"-thick slices whole grain sourdough bread, toasted

1 garlic clove, halved lengthwise

½ bunch of chives, finely chopped

Directions at bonappetit.com

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