Chickpeas with Eggs and Mustard Greens

• 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

1. Preheat the oven to 350.
2. Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin.
3. Crack an egg into each of the 6 water-filled cups and season with salt and pepper.
4. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny.
5. Using a slotted spoon, immediately transfer the eggs to a plate.
6. Meanwhile, in a large skillet, heat the olive oil.
7. Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes.
8. Stir in the chickpeas and stock and bring to a boil.
9. Add the mustard greens and cook until just wilted, 3 minutes.
10. Season with salt and pepper.
11. Ladle into 6 bowls and top with the eggs.

eggs, kosher salt, pepper, extravirgin olive oil, shallots, garlic, chile, chickpeas, chicken stock, mustard greens

Taken from www.foodandwine.com/recipes/chickpeas-eggs-and-mustard-greens (may not work)