Poached Eggs with Tomatoes, Swiss Chard and Chickpeas
LOW CARB • HIGH PROTEIN • PALEO
If you're on the hunt for a new way to enjoy eggs, try this play on the traditional Middle Eastern dish shakshuka that satisfies as a special Spring breakfast or post-workout dinner. To amp things up in the nutrition department, garbanzo beans are added for even more protein and Swiss chard adds vitamin A, vitamin C, and iron!
Yield: 3 servings
Cook Time: 30 minutes
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1 tablespoon olive oil
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4 cloves garlic, minced
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1 white onion, diced
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1/2 cup chickpeas, drained
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1 28-ounce can diced tomatoes
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1 teaspoon cumin
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1 1/2 teaspoons cinnamon
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2 teaspoons paprika
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1/2 tablespoon red pepper flakes
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2 cups Swiss or red chard, chopped
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6 eggs
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Fresh basil, for garnish
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Preheat oven to 400°F.
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Heat oil in ovenproof skillet over medium heat. Add onion and garlic and sauté for five minutes. Add chickpeas and sauté for another three minutes.
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Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes, and bring to a boil. Turn the heat down to simmer for 10 minutes.
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Add Swiss chard and cook down for about one minute.
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Make six little wells in the tomato and chard mixture, and add eggs to the skillet slowly.
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Move the skillet to the preheated oven, and bake for 15 to 20 minutes or until the whites are set.
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Remove from oven, sprinkle with basil, serve, and enjoy!
