Go Back
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!