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  • Nicole Cook

Swiss Chard, Chickpeas, and Eggs in Tomato Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


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

5-7 eggs

crumbled feta to top

OPTIONAL: fresh bread for serving


  1. 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.

  2. Mix in the vegetable stock, passata, chickpeas, smoked paprika, sugar, and season with salt and pepper. Simmer all together about 3-5 minutes.

  3. 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.

  4. Top with crumbled feta cheese and serve with toasted bread.


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