When I think about “breakfast for dinner” meal ideas, poached eggs in fresh tomatoes is the first dish that comes to my mind. I make this dish often because it’s very nutritious and so easy to make. I love any dish that starts with sautéed onions and garlic because the leftovers always taste better the next day. Eggs are delicious regardless of how they are prepared, but poaching them in an aromatic bed of sautéed onions, garlic and fresh tomatoes makes them irresistibly yummy. Adding garbanzo beans ups its protein content making it a great vegetarian dish.
Poached Eggs in Tomatoes
Prep time: 5 min
Cook time: 20 min
Ready in: 25 mins
Yields: 4 servings
1½ tablespoons extra virgin olive oil
1 medium onion chopped
1 clove garlic minced
1 tablespoon fresh oregano leaves chopped
4 large tomatoes diced
1 cup cooked chickpeas
4 large organic cage-free eggs
¼ teaspoon salt
1/8 teaspoon black ground pepper
- Heat oil in a small skillet over medium-high heat. Add onions, cook for 3 to 4 minutes. Add garlic, cook for 2 more minutes or until fragrant. Stir in fresh oregano, tomatoes and seasoning. Cook, uncovered, for 5 to 7 minutes or until the sauce thickens.
- Reduce heat to low. Stir in chickpeas. Gently break the eggs over the mixture. Cover. Cook for about 8 minutes or until the egg whites are set but the yolk is soft.
- Garnish with oregano and serve with pita bread.