Tender chunks of eggplant get a spicy kick from harissa, the signature chile-garlic sauce of North Africa. When the vegetables are cooked, eggs are cracked onto the surface of the stew and baked until just set for a dramatic presentation.
Adding whole chickpeas to hummus gives this dip a hearty, chewy texture. Here the chickpeas are sautéed with onion and spices for extra flavor. For extra flavor, garnish with olive oil, chopped green chiles, and chopped cilantro.
Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavor to this dish. For a milder taste, use kalamata olives.