Chickpeas with Eggs and Mustard Greens
Ingredients
- 6 large eggs
- Kosher salt
- Pepper
- 1/4 cup extra-virgin olive oil
- 4 shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 Fresno chile, seeded and thinly sliced
- Two 15-ounce cans chickpeas, rinsed and drained
- 2 1/2 cups chicken stock or low-sodium broth
- 4 ounces mustard greens, stemmed, leaves torn
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