- Nicole Cook
Swiss Chard, Chickpeas, and Eggs in Tomato Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
2 tbsp olive oil
1/2 sweet onion, diced
1 red pepper, diced
3 garlic cloves, smashed
2 1/2 cups swiss chard, chopped
1 cup vegetable stock
2 cups passata
540 ml can chickpeas, washed and drained
1 tbsp smoked paprika
1 tbsp sugar
salt and pepper to taste
crumbled feta to top
OPTIONAL: fresh bread for serving
In a deep pan heat olive oil over medium low heat. Add the onion, peppers, and garlic. Sauté until vegetables soften, about 3-5 minutes. Add the swiss chard and continue to sauté just until chard wilts, about 2 minutes.
Mix in the vegetable stock, passata, chickpeas, smoked paprika, sugar, and season with salt and pepper. Simmer all together about 3-5 minutes.
Crack the eggs on top then cover pan with a lid. Allow eggs to steam cook into the sauce. Once eggs are cooked, about 3-5 minutes, remove from heat.
Top with crumbled feta cheese and serve with toasted bread.