Eggs with Chickpeas, Spinach, and Tomato

Eggs with Chickpeas, Spinach, and Tomato Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
If you can find them, use farm-fresh eggs to make this quick one-skillet ­supper really shine.

Yield:

Serves 4 (serving size: 1 egg and about 1/3 cup chickpea mixture)

Recipe from

Cooking Light

Recipe Time

Hands-on: 14 Minutes
Total: 29 Minutes

Nutritional Information

Calories 259
Fat 13.6 g
Satfat 3.1 g
Monofat 6.8 g
Polyfat 1.5 g
Protein 12.3 g
Carbohydrate 20.8 g
Fiber 4.1 g
Cholesterol 185 mg
Iron 2.8 mg
Sodium 543 mg
Calcium 104 mg

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jenn Louis,

Lincoln Restaurant and Sunshine Tavern, Portland, Oregon,

December 2012
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