Italian poached eggs with tomatoes and chickpeas

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.