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Recipe

Baked Eggs with Spicy Tomato Sauce, Chickpeas, and Mozzarella

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Scott Phillips

Servings: 4

This spin on pipérade, the chile-laden French Basque dish, includes nutty chickpeas and meltingly creamy mozzarella along with eggs.

Ingredients

  • 8 slices Italian bread, cut 1/2inch thick on the diagonal
  • 2 Tbs. extra-virgin olive oil; more for the bread
  • 4 cloves garlic, 3 finely grated, 1 cut in half lengthwise
  • Kosher salt and freshly ground black pepper
  • 1 15.5-oz. can chickpeas, rinsed and drained
  • 1/2 sweet onion, chopped (about 1/2 cup)
  • 1 large jarred hot green cherry pepper, seeded and finely diced (about 1/2 oz.)
  • 1 28-oz. can diced tomatoes
  • 4 large eggs
  • 4 oz. fresh mozzarella, cut into 1-inch pieces
  • 4 large basil leaves, thinly sliced, for garnish

Nutritional Information

      Calories (kcal) : 620
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 210
      Sodium (mg): 1380
      Carbohydrates (g): 66
      Fiber (g): 13
      Sugar (g): 13
      Protein (g): 28

Preparation

  • Position a rack in the center of the oven, and heat the broiler on medium.
  • Put the bread slices on a baking sheet and brush both sides with olive oil. Rub the surface of each slice with the halved garlic clove and sprinkle with a pinch of salt. Toast in the oven until golden brown, turning once, 2 to 2-1/2 minutes total.
  • Heat the oven to 425°F.
  • Put half of the chickpeas in a shallow bowl and coarsely mash with a fork. In a 12-inch ovenproof skillet, heat 2 Tbs. oil over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the hot pepper and grated garlic, and cook, stirring, until fragrant, about 30 seconds.
  • Add the tomatoes and their juice, the mashed chickpeas, 1/2 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally, until the mixture begins to boil, about 3 minutes. Remove from the heat, and scatter the whole chickpeas evenly over the surface. Using a large spoon, make four evenly spaced depressions in the tomato mixture. Crack an egg into each depression. Scatter the mozzarella pieces over the surface, avoiding the eggs.
  • Transfer the skillet to the oven, and bake until the egg whites are opaque, the yolks are almost set, and the cheese is melted, 8 to 9 minutes. Remove from the oven and let sit for 5 minutes.
  • Season the eggs with salt and pepper, garnish with the basil, and serve with the toast.

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