Italian poached eggs with tomatoes and chickpeas
½ cup(s), chopped
1 clove(s), medium, chopped
14½ oz, fire-roasted variety
Low fat cream cheese
Grated Parmesan cheese
1 cup(s), baby variety
1 oz, thinly sliced
- 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.
- 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.
- Remove from heat; sprinkle with cheese. Top with arugula; serve with bread.
- Makes 1 serving.