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. 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.
Ingredients
Cooking spray
4 spray(s)
Uncooked onion
½ cup(s), chopped
Garlic
1 clove(s)
Canned tomatoes
14½ oz
Canned chickpeas (garbanzo beans)
¾ cup(s)
Low fat cream cheese
1 Tbsp
Egg
2 large egg(s)
Grated Parmesan cheese
1½ Tbsp
Arugula
1 cup(s)
Italian bread
1 oz
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.