Egg and Chickpea Puttanesca
4 people
4 people
  • 4 large organic eggs
  • 1Tbsp avocado oil or grapeseed oil
  • 2 garlic clovesfinely chopped
  • 2 or 3 anchovy filletsfinely chopped
  • 1Tbsp tomato paste
  • 1/2cup white wine
  • 28oz can no-salt-added diced tomatoes
  • 1tsp Italian seasoning
  • 1/2tsp dried red pepper flakes
  • 1/4tsp black pepper
  • 2cups cooked or canned chickpeasdrained and rinsed
  • 1/3cup sliced Kalamata olives
  • 2Tbsp capersdrained
  • 1/4cup chopped fresh basil or parsley
  1. In large saucepan, place eggs and cover with cold water by 1 inch. Bring to a boil and cook for 30 seconds. Cover pan with tight-fitting lid and remove from heat; set aside for 10 minutes. Place eggs in ice water and cool for 10 minutes. Peel eggs and slice each in half lengthwise.
  2. In large skillet, heat oil over medium. Add garlic and anchovy; cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste; heat for 30 seconds. Add wine to pan, and simmer for 1 minute, scraping up any brown bits. Add tomatoes and their juices, Italian seasoning, red pepper flakes, and black pepper. Cook until liquid is reduced by half, about 10 minutes. Stir in chickpeas, olives, and capers; heat for 1 minute. Nestle in eggs. Garnish with basil or parsley.
Recipe Notes

Per serving: 551 calories; 31 g protein; 14 g total fat (2 g sat. fat); 72 g total carbohydrates (17 g sugars, 20 g fiber); 344 mg sodium