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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet heat 2 tablespoons oil over medium heat. Add onion and garlic; cook and stir 5 minutes. Add curry powder; cook 1 minute more. Add tomatoes and 1/4 teaspoon salt; cook and stir 3 minutes more. Add chickpeas; cook and stir until heated through, about 3 minutes. Add chard; cook and stir until slightly wilted, about 3 minutes.
Meanwhile, in another large skillet, heat the remaining 1 tablespoon oil over medium heat. Break eggs and gently slip them into the skillet, one at a time. Season to taste with 1/8 teaspoon salt and pepper. Cook, covered, to desired doneness. Serve eggs over tomato-chickpea mixture. Garnish with cilantro, if desired.