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Collard Chickpea Egg Nest

In case you’ve missed our other posts about pulses, pulses are a family of legumes that includes lentils, beans, dry peas and chickpeas. They are a rich source of plant-based proteins and amino acids for people around the world, and can be incorporated into meals in so many fun and creative ways.

Along with protein, pulses are rich in fiber, vitamins and minerals like folate, iron, and potassium. Just one cup of cooked pulses gives you over half of the fiber you need for an entire day! They are rich in soluble and insoluble fiber, both of which offer endless health benefits ranging from weight management to improved digestion.

Chickpeas are rich in fiber and complex carbohydrates. Chickpeas can be incorporated creatively into so many recipes- just last month, we featured a Chickpea Gazpacho recipe!

The great thing about pulses is that they are easily accessible to communities in different parts of the world because of their affordability. They are also amazing for our environment- pulses use only a fraction of the water other protein sources use. They enrich our soil, which results in crops with improved nutrient profiles. With all of that being said, let’s get to this recipe! It’s incredibly easy to whip up, and consists of throwing all ingredients into a skillet. Before you know it, you’ll have a satisfying dish that can be enjoyed for breakfast or even dinner.

Collards Chickpea Egg Nest
Servings: 1
  • 1 tablespoon olive oil
  • 1/4 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup collard greens, thick stems removed, finely sliced
  • 1/2 cup cooked chickpeas
  • 1/2 cup tomato sauce
  • 2 eggs
  • Salt & pepper to taste
  1. On a pan or skillet, heat the olive oil and add the onion and garlic. Sauté for 1 minute over low-medium heat
  2. Then add the collards, and sauté with the onion and garlic. Place the lid on the skillet, and allow to cook for 3 minutes
  3. Remove the lid, add the chickpeas and tomato sauce to the pan, and cook together for another 3 minutes over low-medium heat, with the lid on
  4. Next you'll crack your eggs and allow them to cook without the lid for 6-8 minutes or until the desired doneness is reached
  5. Top with salt and pepper, to taste
Recipe Notes

Enjoy with toast!

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Recipe Rating


15 Comments on Collard Chickpea Egg Nest

  1. Avatar
    Miss P
    September 20, 2016 at 1:55 pm (5 years ago)

    This recipe looks yummy. I can’t wait to cook it for myself.
    Thanks for all the delicious recipes.
    PS: On the ingredients, din you mean garlic, minced?

    • Avatar
      Miss P
      September 20, 2016 at 1:56 pm (5 years ago)


    • Wendy
      September 21, 2016 at 4:52 pm (5 years ago)

      LOL yes not mined! hahaha just fixed! thanks

  2. Avatar
    Neena Sharma
    October 7, 2016 at 11:15 am (5 years ago)

    This receipe looks too yummy. I love to eat eggs but I dont belive this is also a wonderful dish of egg.

  3. Avatar
    October 17, 2016 at 9:32 pm (4 years ago)

    I used frozen spinach rather than fresh spinach, so I don’t know if it’s impacting my results. I aim at half of what the recipe calls for spinach and I still make a lot. Do you recommend a cast iron pan, it takes me 10min. to cook the eggs how I like? Does this remove nutrients from the spinach? The taste is wonderful for something healthy. Thanks! I imagine more spices could be added if desired like curry powder.

    • Wendy
      October 19, 2016 at 4:37 pm (4 years ago)

      Cast iron pan will not remove nutrients! When cooking with any citrus foods (lemon, lime, etc) it will actually help to boost the iron content of your meals

      • Avatar
        October 19, 2016 at 4:49 pm (4 years ago)

        I just used a typical metal pan, is that bad? Also, I like this recipe for how full I feel after I eat. When trying to eat healthy at first, I went too extreme. I was so hungry I easily went back to bad habits. Concerning the spinach: if I cook it longer than the directions to have eggs cooked the way I like, will it remove nutrients from the spinach? I don’t really understand the science part, bare with me.

  4. Avatar
    July 2, 2017 at 1:35 am (4 years ago)

    I finally decided to cook this and after three tries it finally came out right LOL.! I’m not a great cook but this recipe was so easy and really yummy! Thank you for sharing

    • Wendy
      July 3, 2017 at 3:44 pm (4 years ago)

      YAY happy to hear you nailed it! xoxo

  5. Avatar
    December 12, 2017 at 4:01 am (3 years ago)

    I made this for dinner and it was GREAT, easy to make, I had all the ingredients at home and it was a hit….. I am now your biggest fan!!!!!! Thanks ladies

    • Wendy
      December 12, 2017 at 1:45 pm (3 years ago)

      Oh good, glad you enjoyed!! xoxo

  6. Avatar
    December 17, 2017 at 3:03 pm (3 years ago)

    I doubled the recipe for leftovers on the first try because I trust Food Heaven and I’m SO glad I did. I might even triple it next time considering how easy and quick it is to make! Currently, I am enjoying this dish wrapped in tortillas. So happy to have another staple in my breakfast make-ahead rotation.

    • Wendy
      December 18, 2017 at 3:07 pm (3 years ago)

      Oh yay! So happy you enjoyed this. It’s a oldie but goodie. Happy eating xoxo


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