A one-skillet wonder: silky eggs poached in spiced tomato sauce loaded with chickpeas and wilted kale, finished with salty feta and micro-greens. Breakfast, brunch, or easy weeknight dinner — done in 25 minutes!
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Ingredients (serves 2) • 1 Tbsp olive oil • ½ small onion, finely diced • 1 garlic clove, minced • 1 tsp smoked paprika • ¼ tsp ground cumin • 1 cup crushed tomatoes (canned) • ½ cup cooked chickpeas (drained) • 1 cup packed chopped kale (stems removed) • Salt & pepper to taste • 2 large eggs • 2 Tbsp crumbled feta • Micro-greens or parsley, for garnish • Crusty bread, to serve
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Instructions 1. Sauté base – Warm olive oil in a small cast-iron skillet over medium heat. Add onion; cook 3 min until soft. Stir in garlic, paprika & cumin; cook 30 s fragrant. 2. Simmer sauce – Pour in crushed tomatoes and chickpeas. Season with salt & pepper. Simmer 5 min, then fold in kale until wilted. 3. Poach eggs – Make two wells; crack an egg into each. Cover skillet, reduce heat to low, and cook 5–7 min until whites set but yolks are still runny. 4. Finish – Sprinkle feta and micro-greens. Grind fresh pepper on top. Scoop up with warm bread!
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