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Indian-Style Egg Skillet
with Potatoes, Chickpeas & Cilantro Sauce
40 min
Vegetarian
Plant-Forward
i
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Recipe only available for Friday delivery.
Mediterranean
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Carb Conscious
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2 Servings
- Est. 670 Cals/serving
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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 Cooking
fresh
ingredients
Title
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2 Pasture-Raised Eggs
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1 14-Ounce Can Whole Peeled Tomatoes
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1 15.5 -Ounce Can Chickpeas
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¾ lb Golden Potatoes
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6 oz Carrots
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1 Yellow Onion
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¼ cup Cilantro Sauce
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2 Tbsps Savory Tomato Chutney
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2 Tbsps Fromage Blanc
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & cook the potatoes:
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.
2
Prepare the remaining ingredients:
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.
3
Cook the carrots & onion:
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.
4
Start the skillet:
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.
5
Finish the skillet & serve your dish:
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!
1
Prepare & cook the potatoes:
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.
2
Prepare the remaining ingredients:
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.
3
Cook the carrots & onion:
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.
4
Start the skillet:
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.
5
Finish the skillet & serve your dish:
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!
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