Italian poached eggs with tomatoes and chickpeas

4 Points, Eggs, Italian, Weight Watchers

Prep Time: 0:14 Cook Time: 0:12 Total Time: 0:26 Difficulty: Easy Servings: 1 Source:

Ingredients

4 sprays cooking spray

1/2 cup onion, chopped

1 medium garlic clove, chopped

14 1/2 oz fire-roasted tomatoes, canned

1/2 cup canned chickpeas

1 Tbsp low fat cream cheese

2 large eggs

1 1/2 Tbsp grated parmesan cheese

1 cup baby variety arugula

1 oz italian bread, thinly sliced

Directions

Coat a medium (10-inch) nonstick skillet with cooking spray; heat over medium heat. Add onion and garlic; cook, stirring, until onions are softened and light golden, about 4 minutes.

Stir in tomatoes and chickpeas; bring to a simmer. Stir in cream cheese until blended. Create two “openings” in tomato mixture; crack an egg into each opening. Cover skillet; cook until eggs are desired degree of doneness, about 5-6 minutes.

Remove from heat; sprinkle with cheese. Top with arugula; serve with bread.

Nutrition

4 smart points