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Bring Greens (and Even More Protein) to Spicy Baked Eggs

If you're on the hunt for a new way to enjoy eggs, try this play on the traditional Middle Eastern dish shakshuka that satisfies as a special Summer breakfast or post-workout dinner. With more than 20 grams of protein and nearly 40 percent of your recommended fibre for the day, this 350-calorie meal consists of perfectly poached eggs swimming in a fragrant and spicy tomato-sauce bath. To amp things up in the nutrition department, garbanzo beans are added for even more protein and Swiss chard adds vitamin A, vitamin C, and iron.

Poached Eggs With Tomato, Swiss Chard, and Chickpeas

From Lizzie Fuhr, POPSUGAR Fitness

Bring Greens (and Even More Protein) to Spicy Baked Eggs

Ingredients

  1. 1 tablespoon olive oil
  2. 4 cloves garlic, minced
  3. 1 white onion, diced
  4. 82 grams chickpeas, drained
  5. 1 can diced tomatoes
  6. 1 teaspoon cumin
  7. 1 1/2 teaspoons cinnamon
  8. 2 teaspoons paprika
  9. 1/2 tablespoon red pepper flakes
  10. 350 grams Swiss or red chard, chopped
  11. 6 eggs
  12. Fresh basil, for garnish

Directions

  1. Preheat oven to 400°F.
  2. Heat oil in ovenproof skillet over medium heat. Add onion and garlic and sauté for five minutes. Add chickpeas and sauté for another three minutes.
  3. Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes, and bring to a boil. Turn the heat down to simmer for 10 minutes.
  4. Add Swiss chard and cook down for about one minute.
  5. Make six little wells in the tomato and chard mixture, and add eggs to the skillet slowly.
  6. Move the skillet to the preheated oven, and bake for 15 to 20 minutes or until the whites are set.
  7. Remove from oven, sprinkle with basil, serve, and enjoy.


Source: Calorie Count

Nutrition

Calories per serving
339
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