Photo of Italian poached eggs with tomatoes and chickpeas by WW

Italian poached eggs with tomatoes and chickpeas

Points® value
Total Time
26 min
14 min
12 min
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.


Cooking spray

4 spray(s)


½ cup(s)


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)


1 cup(s), baby variety

Italian bread

1 oz, thinly sliced


  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.


For the eggs, it is particularly delicious in this dish when the eggs are soft-cooked, which means the whites are set and the yolk are runny. That way, when you slice into the eggs and break the yolk, it intermingles with the sauce. Covering the skillet while the eggs cook allows them to steam, which speeds the cooking process. As soon as the whites are set but the yolk jiggle a little, they are ready. For even richer Italian flavor, stir 1 tablespoon reduced-fat pesto into the chickpea mixture.