Chickpeas with Eggs and Mustard Greens

INGREDIENTS

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

• INSTRUCTIONS

  1. Preheat the oven to 350°. Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin. 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.
  2. 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 and cook until just wilted, 3 minutes. Season with salt and pepper. Ladle into 6 bowls and top with the eggs.