Happy Monday! I haven’t done a Meatless Monday post in a while, but I made this easy, tasty, meatless recipe last week, planned to share it with you anyway, and then thought, “Hey, why not share it on a Monday?”
When I took my “Carrie Day” a few Fridays ago, one thing I did was leisurely sift through the folder where I stuff recipes I tear out of magazines. I knew there was some potentially good stuff in there, but unless I actually started making some of those recipes, that folder might as well be a black hole.
I’m also trying to do more menu planning, even if what I jot down for dinner on a given night is nothing more detailed than “chicken + quinoa + summer squash.” That prompts me to make sure I take chicken out of the freezer and cook some quinoa ahead of time, if time that evening will be tight. I go through phases where I like to plan, and other where I like to play it loose and rely on my (overstocked) pantry. Regardless, we manage to feed ourselves well, but I’ve kind of got the planning itch again.
Anyhoo, I pulled a handful of promising, good-for-work-weeknight recipes out and put them in a binder. I took a plain ol’ piece of line notebook paper and jotted down which recipes I wanted to make when, with a shopping list down one side of the page.
This recipe is supposed to serve four people, but it was Jeff and I, so I made the recipe as-is, except that I cooked only two eggs. I also was feeling to lazy to cook the eggs in a separate pan, when the rest of the mixture was almost done, I cleared two spaces and cracked the eggs into them (as pictured above). When we served ourselves, we just scooped out the egg and the area around it. The leftover chickpea mixture was great the next day, reheated and topped with a freshly cooked egg. Oh, I also used baby kale for my green, because we had a big bag of it in the fridge.
Tomato, Greens & Chickpea Skillet
- 3 tablespoons olive oil
- 1 medium onion, chopped or thinly sliced
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 1 14.5-ounce can diced tomatoes, undrained
- 1/4 teaspoon salt
- 1 15- to 16-ounce can chickpeas, rinsed and drained
- 2 cups torn Swiss chard, spinach or other dark leafy greens
- 4 eggs
- Freshly ground pepper and additional salt, to taste
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and cook, stirring, for as little as 5 minutes (until slightly soft and translucent) or longer until golden or even caramelized. Add the minced garlic a few minutes before the onions are cooked to your liking.
- Add the curry powder and cook, stirring, for one minute. Add tomatoes and salt and cook, stirring, for three more minutes. Add your greens, then cook and stir until they are wilted, about three more minutes.
- Meanwhile, in another skillet, heat the remaining 1 tablespoon olive oil over medium heat. One at a time, gently break the eggs into the pan. Cover the pan, and cook the eggs until they are done to your liking.
- For each person, serve an egg on top of the tomato-chickpea mixture. Season to taste with salt and pepper.