Poached Eggs in Tomato and Garbanzo Skillet Servings: 6 (about 8oz each) Prep Time: 30 minutes Total Time: 30 minutes

  • Gluten Free Low Calorie Low Sodium Vegetarian
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1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon crushed red pepper flakes
2 (15oz) cans crushed tomatoes
1 (15oz) can Mrs. GrimesĀ® Garbanzo Beans (drained rinsed)
6 eggs
2 green onions, sliced (optional)
1/2 cup crumbled feta cheese (optional)


In large nonstick skillet, cook onion and garlic in olive oil over medium heat 3 minutes, stirring occasionally. Stir in parsley, paprika, cumin, coriander and pepper flakes; cook and stir 1 minute. Stir in tomatoes and garbanzo beans. Bring to a boil; reduce heat. Simmer uncovered 10 minutes or until thick, stirring frequently. Make a depression in thick sauce for each egg; break eggs into depressions. Cover skillet. Cook 10 to 12 minutes or until eggs are set and cooked to desired doneness. Spoon eggs and sauce into shallow bowls. Garnish with green onions and sprinkle with Feta Cheese if desired.

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