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On a pan or skillet, heat the olive oil and add the onion and garlic. Sauté for 1 minute over low-medium heat
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Then add the collards, and sauté with the onion and garlic. Place the lid on the skillet, and allow to cook for 3 minutes
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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
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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
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Top with salt and pepper, to taste