Eggs-In-A-Hole Skillet
with Chickpeas and Swiss Chard
Eggs may be a breakfast mainstay, but as far as we’re concerned, they’re good to eat at any time of day. Especially when you pair them with hearty veggies and a tomato-y sauce, they instantly become a meal worthy of your dinner plate. Here, you’ve got tender Swiss chard and chickpeas to spare—just the thing to fortify you at the end of a long day.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 box
Chickpeas
1 unit
Yellow Onion
2 clove
Garlic
1 can
Diced Tomatoes
8 ounce
Swiss Chard
1 teaspoon
Curry Powder
1 teaspoon
Ground Coriander
1 unit
Demi-Baguette
(Contains Soy, Wheat)
¼ ounce
Cilantro
2 unit
Eggs
(Contains Eggs)
Not included in your delivery
3 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice onion. Mince or grate garlic. Trim Swiss chard stems then separate stems from leaves. Finely chop stems. Roughly chop leaves.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion, curry powder, and ½ tsp coriander (we sent more). Cook until onion is softened, 3-4 minutes. Add the garlic and season with salt and pepper. Cook until garlic is fragrant, about 1 minute longer.
Add chickpeas and toss to combine. Stir in tomatoes and bring to a boil. Lower heat and reduce to a simmer. Stir in Swiss chard and cover. Cook until stems are tender and leaves are wilted, 5-7 minutes.
Meanwhile, slice baguette into ½-inch slices on a diagonal. Place on a lightly oiled baking sheet. Season with salt and pepper. Toast in oven until golden brown, 4-6 minutes.
Remove cover from pan. Using a spoon, create two wells in Swiss chard mixture. Crack eggs into wells and cover. Cook until eggs reach desired doneness, 3-4 minutes. TIP: If you’re in a hurry, swirl egg into the veggies to speed up cooking.
Once eggs are cooked, remove cover. Season with salt and pepper. Tear cilantro into pieces and sprinkle over egg mixture. Divide between plates and serve with baguette slices for dipping.
