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5 from 1 rating

Brothy Chickpeas with Eggs and Greens


  • 6 large eggs
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 shallots, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 Fresno chile or jalapeƱo, seeded and thinly sliced
  • Two 15-ounce can chickpeas, rinsed and drained
  • 2 1/2 cups low-sodium chicken broth
  • 4 ounces mustard greens or kale, stemmed and leaves torn


  • Preheat the oven to 350 degrees F. Pour 1 tablespoon of water into 6 cups of a muffin pan. 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.
  • 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 or kale and cook until just wilted, about 3 minutes. Season with salt and pepper. Ladle into bowls, top with the eggs and serve.
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