HEAT olive oil in sauté pan set over medium-high heat, and COOK garlic stirring for 1 to 2 minutes or until fragrant. ADD garbanzo beans. COOK for 3 to 4 minutes or until softened, then MASH garbanzo beans using back of a fork.
STIR in cucumber and garam masala, COOK for 4 to 5 minutes or until cucumber is slightly softened.
FOLD in spinach and COOK for 1 to 2 minutes or until spinach wilts. SEASON with salt and pepper.
MAKE hole using a spoon or spatula in middle of vegetable mixture, ADD butter in the hole and ALLOW to melt, then CRACK eggs in the hole.
COVER pan and COOK for about 4 minutes or until eggs are cooked to desired doneness. SLIDE onto a plate and SERVE.
INGREDIENTS
large EGGS
2
olive oil
1 Tbsp.
clove of garlic, finely chopped
1
canned garbanzo beans, drained & rinsed
1/2 cup
small cucumber, finely diced
1
garam masala
1/2 tsp.
fresh spinach
2 cups
salt
1/8 tsp.
pepper
1/8 tsp.
butter
1 tsp.
tips
This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.
American Egg Board
