If you can find them, use farm-fresh eggs to make this quick one-skillet supper really shine.
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)
How to Make It
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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Lincoln Restaurant and Sunshine Tavern, Portland, Oregon
I was cooking for one, so I pre-mixed the shallots, rosemary, red pepper, and garlic and the marinara and chickpeas so I could dole out 1/4 of each to make this 4 separate times. It took me 4 tries before I could get it to work without burning on the bottom, and here's what I think works for cooking just one: Use more than 1/4 of the olive oil each time. Add enough water or broth to the chickpea mixture that your egg can break over the mixture without spilling out onto the pan too much. Turn the heat down to medium-low after you add the egg and start checking the egg after 8-9 minutes. I also used feta instead of Romano with the last 2 attempts and I think that was much better too!
as everyone else has stated: this was very good and easy! rinsed beans and used beef broth because it was opened, along with parmesan. i will prob fry the eggs and top next time…(?) none of the 4 eggs were the same doneness and i don't need the whites seeping down into the mix. will make again. great late nite meal.
I'm a terrible cook but this recipe was easy and delicious! I rinsed the chickpeas so I could monitor the sodium and just used a touch more sauce thinned with water. I cut the recipe in half and it was the perfect amount for dinner for one. Will definitely make again.