Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
For this comforting stovetop dish, we’re nestling rich eggs between a hearty mix of chickpeas, potatoes, and carrots—all simmered in a robust sauce spiced with our savory tomato chutney (which highlights an Indian-style blend of tamarind, turmeric, and more). A drizzle of creamy cilantro sauce just before serving adds a final layer of bold, herbaceous flavor.
Get CookingPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.
Meanwhile, peel the carrots; thinly slice into rounds. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. Place the tomatoes in a large bowl; gently break apart with your hands. In a separate bowl, whisk together the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the drained chickpeas, cooked carrots and onion, and tomato chutney; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the liquid is slightly thickened.
Using a spoon, create 2 shallow wells in the center of the skillet. Crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the finished skillet topped with the creamy cilantro sauce. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered