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.
Eggs with Chickpeas, Spinach, and Tomato
If you can find them, use farm-fresh eggs to make this quick one-skillet supper really shine.
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Total: 29 Minutes
- Calories: 259
- Fat: 13.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 6.8g
- Polyunsaturated fat: 1.5g
- Protein: 12.3g
- Carbohydrate: 20.8g
- Fiber: 4.1g
- Cholesterol: 185mg
- Iron: 2.8mg
- Sodium: 543mg
- Calcium: 104mg
- 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)
- 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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