This fast and hearty dish was inspired by a recipe for fried eggs topped homemade chive olive oil from one of my latest cookbooks. However I wanted something more substantial that I could eat for dinner, so after rummaging through my fridge this is what I came up with. The chickpeas become nice and crunchy, the kale gives a great salty flavor, served with thinly sliced and lightly toasted french bread you have yourself a fantastic meal in less than 30 minutes!
Eggs for Dinner
Serves 2
Ingredients:
- 2-4 eggs (depends on how hungry you are)
- 1 bunch kale or chard, washed and roughly chopped
- 2 shallots, diced
- 1.5 ounce pancetta (or bacon), roughly chopped
- 1 cup chickpeas
- olive oil
- herb blended/infused oil* (optional)
- French bread, sliced and toasted for serving
Directions:
- Heat a large pan (preferably cast iron) on medium high heat and add the pancetta. Give a few good stirs and add shallots. After 1-2 min, before shallots start to brown add the chickpeas and cook for another few minutes until shallots and chickpeas start to brown. If pancetta is not fatty enough add a little bit of olive oil so that the chickpeas have a bit of crunch.
- Once everything starts to brown add the kale (or chard) and a little more oil if needed. Sprinkle liberally with salt. Cook until kale is throughly cooked, about 6-8 minutes. Divide between two plates.
- Add oil to the pan and coat. Crack eggs into pan and cook until desired firmness (I prefer mine sunny side up, but you might like your flipped). Drizzle with herb oil while cooking.
- Top the chickpeas and greens mixture with eggs and serve immediately.
Notes:
*While you can buy herb infused oils at the store you can also make your own, just combine 1/2 extra virgin olive oil with 1 cup chopped herb of your choice and some salt in a food processor until well blended. (I made my herb oil with chives!)
The Not So Skinny Cook 