Indian-Style Egg Skillet with Potatoes, Chickpeas & Cilantro Sauce

Indian-Style Egg Skillet

with Potatoes, Chickpeas & Cilantro Sauce

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For this comforting stovetop dish, we’re nestling rich eggs between a hearty mix of chickpeas, potatoes, and carrots—simmered in a robust sauce spiced with our savory tomato chutney (which highlights an Indian-style blend of tamarind, turmeric, and more).
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please 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.

fresh
ingredients
Indian-Style Egg Skillet with Potatoes, Chickpeas & Cilantro Sauce
Title
  • 2 Pasture-Raised Eggs
  • 1 15.5 -Ounce Can Chickpeas
  • ¾ lb Golden Or Red Potatoes
  • 6 oz Carrots
  • 2 Tbsps Savory Tomato Chutney
  • ¼ cup Cilantro Sauce
  • 1 Sweet Or Yellow Onion
  • 2 Tbsps Fromage Blanc
  • 1 15-Oz Can Crushed Tomatoes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & cook the potatoes:
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 boiling, add the diced potatoes. Cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

Prepare the remaining ingredients:
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. In a bowl, whisk together the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Cook the carrots & onion:
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.

Start the skillet:
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.

Finish the skillet & serve your dish:
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!

Tips from Home Chefs

Indian-Style Egg Skillet

Prepare & cook the potatoes:
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 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. In a bowl, whisk together the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
Cook the carrots & onion:
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.

Start the skillet:
Finish the skillet & serve your dish:
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!

Browse Steps
1 of 5