Poached Eggs in Spicy Tomato Sauce

with Chickpeas & Garlic Toast

Easy | 30 min

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Contains: Barley, Egg, Milk, Rye, Sulphites, Walnuts, and Wheat.

May Contain: Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, other Tree Nuts, and other sources of Gluten.

What We'll Send

Red Pepper Flakes
Asiago Cheese
Fresh Basil
Black Kale
Onion Sliced
Tomato Paste
Free Range Brown Egg (4)
Fire Roasted Tomatoes
Sourdough Bread
Canned Chickpeas
Spice Blend
Porcini Mushroom Powder, Coriander, Chili Powder, Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1168
Fat 51g
Protein 51g
Carbohydrates 120g

Cooking Directions


Tip 1: Leave some butter on the counter ahead of time, or use the microwave to soften butter for a few seconds for Step 3.
Tip 2: If you don't have an ovenproof skillet, in Step 4, transfer everything to a baking dish before cracking eggs.


Begin Tomato Sauce
- Heat 1 tbsp. olive oil in a large ovenproof skillet over medium-high.
- Once hot, add sliced onion and cook for 2-3 minutes, or until soft and tender.
- Add spice blend, tomato paste and half of the garlic to skillet.
- Cook for 30 seconds, or until fragrant.
- Add fire-roasted tomatoes and reduce heat to medium-low.
- Cook for 15 minutes, or until slightly reduced.


Prepare Ingredients
- Meanwhile, wash kale and basil.
- Trim stems and roughly chop kale leaves. Discard stems.
- Pick basil leaves and set aside for Step 5.
- Roughly chop walnuts.
- Rinse and drain chickpeas in a fine mesh sieve.
- Add chickpeas to skillet with tomatoes immediately.


Prepare Garlic Toast
- Turn broiler on to 500°F with a rack in the center.
- In a small bowl, combine 2 tbsp. softened butter with remaining garlic.
- Spread garlic butter onto sourdough slices.


Finish Tomato Sauce
- After simmering for 15 minutes in Step 1, stir kale into tomato sauce.
- Cook for 2-3 minutes, or until tender and bright green.
- Season to taste with salt, pepper and red pepper flakes.
- Make 4 wells in tomato sauce and crack eggs into wells.
- Sprinkle Asiago cheese and chopped walnuts over everything.
- Place ovenproof skillet and sourdough garlic bread in oven on the center rack.
- Broil 2-3 minutes until egg yolks are runny but whites are set, and bread is toasted and crispy.
- Watch oven closely while broiling to prevent burning.


Plate + Serve
- Remove skillet from oven and spoon eggs and tomato sauce into bowls.
- Thinly slice basil leaves and sprinkle over eggs.
- Serve with a side of garlic bread.
- Enjoy!

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