Poached Egg with Chick Peas and Chard over Garlic Toast
Preheat oven to 375°F. On a large sheet pan, place bread slices in a single layer. Drizzle 1 tablespoon of olive oil over bread, lightly coating each side. Season both sides of bread with a pinch of salt and black pepper. Bake in oven until toasted and golden brown; about 7 minutes. Remove from oven, and rub bread with garlic. Set aside and keep warm for service.
In a medium pot, bring 2 quarts of cold water to a slow simmer. Add in vinegar and stir to combine. Carefully drop in eggs one at a time, making sure to leave some space in between. Poach the eggs for about 5 minutes, or longer until desired doneness. With a slotted spoon, carefully remove eggs from the pan, and keep warm for service.
In a large non-stick pan with lid, add remaining olive oil and heat over medium heat. Add onions and sauté for a few minutes, until they begin to soften and brown. Stir in garlic and sauté for a minute. Add Carmelina Brands® Italian Garbanzos, Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, swiss chard, paprika and cumin, and season with remaining salt and pepper. Stir to combine. Cover, and let reduce for 5 minutes. Check seasoning, and remove from heat.
Lay toasted bread on serving plates. Carefully spoon Chick Pea and Chard mixture onto each garlic toast. Top with poached egg. Serve immediately. Mangia Bene!
* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.™