About once a week we do some sort of egg dish for dinner. It’s easy, satisfying and an inexpensive dinner. I am in love with Vital Farm Eggs! You can buy at Whole Foods and some Targets. They have a bright orange yolk that is best!
- 16oz broccoli crumbles
- 2 15.5oz can chickpeas
- 1 large clove garlic or 2 small cloves, minced
- 1 tablespoon tomato paste
- 1 cup spinach, chopped
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice
- 6 eggs
Preheat oven to 350 degrees F. Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat. Add greens, broccoli, chickpeas, and tomato paste. Stir to combine. Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine. Cook for about ten minutes or until broccoli is tender.
Fried eggs on top: Break eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane. Place skillet in the oven and bake for 15 minutes.
Scrambled eggs: scramble eggs on side and add to mixture