Makes 4 servings.
2 tablespoons olive oil
1 small red onion, finely chopped
1 carrot, finely chopped
4 garlic cloves, minced
3 tablespoons harissa
3 cups vegetable broth
1 (15-ounce) can chickpeas, drained
1 (5-ounce) bag watercress or baby spinach (or red cabbage)
4 eggs
In a large saucepan, heat the olive oil over medium heat. Add the onion, carrot, garlic, and harissa. Cook until the vegetables are softened, 10 to 12 minutes.
Add the broth, chickpeas, and greens. Cook for 8 to 10 minutes, until the greens are cooked. Carefully add the eggs to the soup, one at a time. Cover; poach the eggs in the soup to your desired doneness, about 5 minutes.
Ladle the soup into bowls, top each with 1 egg, and serve.