Baked Eggs with Chickpeas and Tomatoes

Name: Baked Eggs with Chickpeas and Tomatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 to 4 servings
Ingredients: 2 tbsp extra-virgin olive oil; 4 garlic cloves, smashed; 0.5 tsp red pepper flakes; 1 (28-oz) can San Marzano tomatoes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 (15.5-oz) can chickpeas, drained and rinsed; 6 large pasture-raised organic eggs; 2 cups mixed fresh soft herbs (watercress, parsley, cilantro); 1 shallot, sliced; 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 1.5 tsp red wine vinegar; Pinch of kosher salt

A one-pan meal of eggs poached in a garlicky tomato and chickpea sauce, served with a fresh herb salad, leveraging the heart- and brain-supportive lycopene produced when tomatoes are cooked.

From The Young Forever Cookbook

Prep: 10 min
Cook: 35 min
Total: 45 min
Yield: 2 to 4 servings
Category: Main Course

Nutrition (estimated)

per 1 bowl

Calories: 360 kcal
Protein: 18 g
Fat: 21 g
Carbs: 28 g
Fiber: 8 g
Sugar: 8 g
Sodium: 580 mg

Ingredients

2 tbsp extra-virgin olive oil
4 garlic cloves, smashed
0.5 tsp red pepper flakes
1 (28-oz) can San Marzano tomatoes
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
1 (15.5-oz) can chickpeas, drained and rinsed
6 large pasture-raised organic eggs
2 cups mixed fresh soft herbs (watercress, parsley, cilantro)
1 shallot, sliced
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1.5 tsp red wine vinegar
Pinch of kosher salt

Tomatoes Chickpeas

Instructions

Sauté garlic and red pepper flakes in olive oil 1 min. Add tomatoes and salt; break up and simmer 15–20 min until thickened. Add chickpeas; cover 10 min.
Make 6 wells in sauce; crack an egg into each. Cover and cook 4–5 min until whites set.
Toss herbs with shallot, olive oil, lemon juice, vinegar, and salt.
Serve eggs and chickpeas in bowls topped with herb salad.