
Moroccan Eggs in a Basket

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.
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.
|
This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.
Calories | 479 |
Total fat | 30 g |
Saturated fat | 8 g |
Polyunsaturated fat | 5 g |
Monounsaturated fat | 15 g |
Cholesterol | 382 mg |
Sodium | 860 mg |
Carbohydrates | 33 g |
Fiber | 10 g |
Sugar | 5 g |
Protein | 23 g |
Vitamin A | 576 mcg |
Vitamin D | 2 mcg |
Folate | 312 mcg |
Choline | 353 mg |
Calcium | 261 mg |
Iron | 8 mg |
Potassium | 770 mg |