Skillet Chickpeas and Broccoli Rice

Dish Description
Fresh kale, finely chopped broccoli, chickpeas, and tomato paste are simmered until tender, topped with eggs, and finished in the oven.
  • 12 ounces broccoli florets
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped kale leaves
  • 2 (15.5 ounce) cans chickpeas (garbanzo beans), drained
  • 1 tablespoon tomato paste
  • 1 large clove garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 3 Eggland’s Best Eggs, large

  • Preheat oven to 350 degrees F.
  • Add broccoli florets to a food processor and pulse until it resembles rice.
  • Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.
  • Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.
  • Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.
  • Cook for about ten minutes or until broccoli is tender.
  • Break three Eggland’s Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.
  • Place skillet in the oven and bake for 15 minutes.
  • Remove and garnish with fresh herbs of choice – I used cilantro.