Eggs with Chickpeas, Spinach, and Tomato
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Ingredients
1 tablespoon extra virgin olive oil
3 tablespoons thinly sliced shallots (about 1 pc.)
1 teaspoon chopped fresh rosemary
Pinch of crushed red pepper
1 garlic clove, thinly sliced
½ cup low-sodium marinara sauce
1 can unpeeled chickpeas (14 oz.)
2 cups fresh spinach
¼ teaspoon kosher salt
⅛ a teaspoon of freshly ground black pepper
4 large eggs
2 ounces grated pecorino romano cheese (1/2 cup)
To make
If you can find them, use fresh eggs from the farm to make this quick one-pan dinner truly delicious.
Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the shallots, rosemary, red pepper and garlic; cook for 2 minutes or until the shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a boil. Add spinach, salt and black pepper. Break the eggs evenly into the marinara mixture. Simmer for 15 minutes (without stirring) or until the egg whites are almost set. Cover and cook for 1 minute or until the egg whites are set (the yolks should still be runny). Sprinkle with cheese.
Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the shallots, rosemary, red pepper and garlic; cook for 2 minutes or until the shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a boil. Add spinach, salt and black pepper. Break the eggs evenly into the marinara mixture. Simmer for 15 minutes (without stirring) or until the egg whites are almost set. Cover and cook for 1 minute or until the egg whites are set (the yolks should still be runny). Sprinkle with cheese.
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Author:Admin
Published: 11/21/2023 12:33 AM
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