Chickpeas with Eggs and Mustard Greens

Chickpeas, mustard greens and chiles get topped with poached eggs in this simple 30-minute dish from F&W’s Justin Chapple. Slideshow:  More Egg Recipes 

Chickpeas with Eggs and Mustard Greens
Photo: © Nicole Franzen
Total Time:
30 mins


  • 6 large eggs

  • Kosher salt

  • Pepper

  • 1/4 cup extra-virgin olive oil

  • 4 shallots, thinly sliced

  • 6 garlic cloves, thinly sliced

  • 1 Fresno chile, seeded and thinly sliced

  • Two 15-ounce cans chickpeas, rinsed and drained

  • 2 1/2 cups chicken stock or low-sodium broth

  • 4 ounces mustard greens, stemmed, leaves torn


  1. Preheat the oven to 350°. Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin. Crack an egg into each of the 6 water-filled cups and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. Using a slotted spoon, immediately transfer the eggs to a plate.

  2. Meanwhile, in a large skillet, heat the olive oil. Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes. Stir in the chickpeas and stock and bring to a boil. Add the mustard greens and cook until just wilted, 3 minutes. Season with salt and pepper. Ladle into 6 bowls and top with the eggs.

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