HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEggs In A Hole Skillet
Eggs-In-A-Hole Skillet

Eggs-In-A-Hole Skillet

with Chickpeas and Swiss Chard

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Eggs may be a breakfast mainstay, but as far as we’re concerned, they’re good to eat at any time of day. Especially when you pair them with hearty veggies and a tomato-y sauce, they instantly become a meal worthy of your dinner plate. Here, you’ve got tender Swiss chard and chickpeas to spare—just the thing to fortify you at the end of a long day.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 box


1 unit

Yellow Onion

2 clove


1 can

Diced Tomatoes

8 ounce

Swiss Chard

1 teaspoon

Curry Powder

1 teaspoon

Ground Coriander

1 unit

Demi Baguette

(ContainsSoy, Wheat)

¼ ounce


2 unit



Not included in your delivery

3 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate69 g
Sugar9 g
Dietary Fiber18 g
Protein29 g
Cholesterol185 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice onion. Mince or grate garlic. Trim Swiss chard stems then separate stems from leaves. Finely chop stems. Roughly chop leaves.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion, curry powder, and ½ tsp coriander (we sent more). Cook until onion is softened, 3-4 minutes. Add the garlic and season with salt and pepper. Cook until garlic is fragrant, about 1 minute longer.


Add chickpeas and toss to combine. Stir in tomatoes and bring to a boil. Lower heat and reduce to a simmer. Stir in Swiss chard and cover. Cook until stems are tender and leaves are wilted, 5-7 minutes.


Meanwhile, slice baguette into ½-inch slices on a diagonal. Place on a lightly oiled baking sheet. Season with salt and pepper. Toast in oven until golden brown, 4-6 minutes.


Remove cover from pan. Using a spoon, create two wells in Swiss chard mixture. Crack eggs into wells and cover. Cook until eggs reach desired doneness, 3-4 minutes. TIP: If you’re in a hurry, swirl egg into the veggies to speed up cooking.


Once eggs are cooked, remove cover. Season with salt and pepper. Tear cilantro into pieces and sprinkle over egg mixture. Divide between plates and serve with baguette slices for dipping.