Eggs with Chickpeas, Spinach, and Tomato

21 Mar

I had nothing planned for dinner, so I started flipping through some recipes I had ripped out. This one caught my eye since I had all the ingredients and it looked interesting! This came out really good. We were surprised! Husband ate 3/4 of it leaving me only 1/4! Next time I’d make more! It was a quick and easy meal!

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Eggs with Chickpeas, Spinach, and Tomato
adapted from cooking light

Ingredients

1 tablespoon extra-virgin olive oil
3 tablespoons thinly sliced shallots (about 1)
1 teaspoon chopped fresh rosemary
Dash of crushed red pepper
1 garlic clove, thinly sliced
1/2 cup lower-sodium marinara sauce
1 (14-ounce) can chickpeas, undrained
2 cups fresh baby spinach
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 large eggs
2 ounces pecorino Romano cheese, shredded (1/2 cup)

Preparation

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach, salt, and black pepper. Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set (yolks should still be runny). Sprinkle with cheese.

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One Response to “Eggs with Chickpeas, Spinach, and Tomato”

  1. Liz Mackie March 21, 2013 at 10:50 pm #

    Sounds great to me. Thank you.

    ________________________________

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