Chickpeas with Eggs and Mustard Greens Recipe

Name: Chickpeas with Eggs and Mustard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; Kosher salt; Pepper; 1/4 cup extra-virgin olive oil; 4 shallots, thinly sliced; 6 garlic cloves, thinly sliced; 1 Fresno chile, seeded and thinly sliced; Two 15-ounce cans chickpeas, rinsed and drained; 2 1/2 cups chicken stock or low-sodium broth; 4 ounces mustard greens, stemmed, leaves torn

Servings: persons

6 large eggs
Kosher salt
Pepper
1/4 cup extra-virgin olive oil
4 shallots, thinly sliced
6 garlic cloves, thinly sliced
1 Fresno chile, seeded and thinly sliced
Two 15-ounce cans chickpeas, rinsed and drained
2 1/2 cups chicken stock or low-sodium broth
4 ounces mustard greens, stemmed, leaves torn

1
Preheat the oven to 350.
2
Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin.
3
Crack an egg into each of the 6 water-filled cups and season with salt and pepper.
4
Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny.
5
Using a slotted spoon, immediately transfer the eggs to a plate.
6
Meanwhile, in a large skillet, heat the olive oil.
7
Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes.
8
Stir in the chickpeas and stock and bring to a boil.
9
Add the mustard greens and cook until just wilted, 3 minutes.
10
Season with salt and pepper.
11
Ladle into 6 bowls and top with the eggs.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large eggs, Kosher salt, Pepper, 1/4 cup extra-virgin olive oil, and more.

Yes, Chickpeas with Eggs and Mustard Greens falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas with Eggs and Mustard Greens

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