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  • 15- to 19-oz. can chickpeas, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked chickpeas
  • 4 large eggs
  • 3 ripe medium tomatoes, halved, seeded and coarsely chopped (4 cups)
  • 2 tsp. olive oil
  • 1 cup slivered onion (1/2 large)
  • 1 large green or red bell pepper, cut into 2-inch-long slivers
  • 4 medium cloves garlic, minced
  • 2 fresh Anaheim chilies, seeded and cut into 2-inch-long slivers (3/4 cup)
  • 1/2 tsp. ground cumin


In large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until light golden, 2 to 3 minutes. Add bell pepper, garlic, chilies and cumin and cook, stirring often, until softened, 3 to 5 minutes. Add tomatoes and chickpeas and bring to a simmer. Cook, stirring occasionally, until tomatoes have broken down into a sauce, reducing heat as needed to maintain a lively simmer, about 10 minutes.

Season stew with salt and freshly ground pepper to taste. One at a time, crack each egg and drop into a separate quadrant of stew, taking care not to break yolks. Cover skillet and cook over medium-low heat until eggs are set, 5 to 7 minutes.

Sprinkle each egg with a little paprika. With slotted spoon, transfer 1 egg with some stew to each plate. Spoon additional stew around eggs and serve immediately.

Nutrition Information

  • Calories 271
  • Carbohydrate Content 35 g
  • Cholesterol Content 213 mg
  • Fat Content 10 g
  • Fiber Content 6 g
  • Protein Content 15 g
  • Saturated Fat Content 2 g
  • Sodium Content 88 mg
  • Sugar Content 0 g