Tuesday, August 21, 2012

savory chickpeas, red chard and chicken sausage with oven-baked egg

So fast, so easy and everything you want in a comfort dish -- creamy egg over savory chickpeas, red chard and chicken sausage. A repeat weeknight dinner, no doubt.

savory chickpeas, red chard and chicken sausage with oven-baked egg
(serves 2)
1 T olive oil
1 small onion, diced
1 link spicy sausage (I used a roasted red pepper chicken, diced)
1 clove garlic, grated
1 bunch red chard, stems removed, coarsely chopped
kosher salt
1/4 teaspoon paprika
pinch of freshly grated nutmeg
1 can chickpeas, drained and rinsed
shriracha sauce
2 eggs

Preheat oven to 450 degrees.  Heat olive oil and add in onion and a pinch of salt.  Saute until the onion begins to soften.  Add in sausage and continue to saute until cooked through.  Add in garlic and saute one minute more.  Add in chard, another pinch salt, nutmeg and  paprika.  Saute until chard is wilted.  Add in chickpeas and gently combine until heated through.  Divide mixture among two oven-safe ramekins or crocks.  Sprinkle on a bit of shriracha.  Crack each egg, one at a time, in a small bowl and slide on top of each crock.  Season with salt.  Bake for 5-10 minutes, until the white of the egg begins to set, and yolk is still wet (it will continue to cook after you remove from oven).  Garnish with cilantro and a squeeze of fresh lime. Served with buttered toast.  Good stuff fast!

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