Poached Eggs in a Spicy Tomato Sauce with Beans and Greens

Serves 4-6

Nutrition facts per serving (serves 4): Calories: 370; fat: 18g (saturated: 5g), carbohydrates: 23g, protein: 24 g, fiber: 4 g, sugar: 3g

You can substitute white kidney, navy, or chickpeas for the cannellini beans. Any hearty greens can be used in place of swiss chard. If you are spice averse, start with ¼ teaspoon of red pepper flakes and add more if desired. 

• 2 tablespoons extra-virgin olive oil

• Kosher salt and black pepper

• 1 medium yellow onion, finely chopped

• 3 garlic cloves, finely minced

• ¼-½ teaspoon red pepper flakes 

• 28-ounce can whole peeled tomatoes, crushed or chopped up 

• 15-ounce can white cannellini beans, drained and rinsed 

• ½  pound swiss chard leaves, washed and sliced into 1-inch wide ribbons 

• 1/2 cup water

• 6 large eggs  

• 1½ ounces grated Pecorino Romano or Parmesan cheese (about ¾ cup) 

• ½ cup chopped fresh basil 

Heat oil in a large nonstick skillet over medium-high heat. Add onions and ½ teaspoon salt, cook until soft, about 3 minutes. Stir garlic and red pepper flakes and cook 1 minute. Add in tomatoes, beans, swiss chard, and water, cover, and simmer until greens are tender, about 10 minutes. Season to taste with salt and pepper. 

Make wells for eggs and break an egg into each. Sprinkle eggs with additional salt and pepper. Sprinkle cheese over the surface, cover and simmer for 6 to 10 minutes, until the whites are set but the yolks are runny.