Italian poached eggs with tomatoes and chickpeas
5
Points®
Total time: 26 min • Prep: 14 min • Cook: 12 min • Serves: 1 • Difficulty: Easy
Hearty and savory, this dish of eggs poached in a tomato-chickpea sauce is a welcome start to any day. Make it for a leisurely breakfast or brunch.
Ingredients
Cooking spray
4 spray(s)
Onion
½ cup(s)
Garlic
1 clove(s), large, chopped
Canned tomatoes
14½ oz, fire-roasted variety
Canned drained chickpeas
½ cup(s)
Light cream cheese
1 tbsp(s)
Raw egg
2 large
Grated Parmesan cheese
1½ tbsp(s)
Arugula
1 cup(s), baby variety
Italian bread
1 oz, thinly sliced
Instructions
1
Coat a medium (10-inch) nonstick skillet with cooking spray; heat over medium heat. Add onion and garlic; cook, stirring, until onions are softened and light golden, about 4 minutes.
2
Stir in tomatoes and chickpeas; bring to a simmer. Stir in cream cheese until blended. Create two “openings” in tomato mixture; crack an egg into each opening. Cover skillet; cook until eggs are desired degree of doneness, about 5-6 minutes.
3
Remove from heat; sprinkle with cheese. Top with arugula; serve with bread.
4
Makes 1 serving.
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