Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
14 Mins
Total Time
29 Mins
Serves 4 (serving size: 1 egg and about 1/3 cup chickpea mixture)

If you can find them, use farm-fresh eggs to make this quick one-skillet ­supper really shine.

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.

Chef's Notes

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

Lincoln Restaurant and Sunshine Tavern, Portland, Oregon

Ratings & Reviews

Tips on making for one

June 11, 2015
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!

Will make this again

April 05, 2015
I was surprised something so simple could be so good!  Served with some savory muffins.  It was a fabulous dinner!

stellacorona's Review

February 14, 2015
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.

KellyL2's Review

March 15, 2014
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.

halliecsmith's Review

February 28, 2014

01lucy's Review

September 11, 2013
Getting ready to fix this for 2nd time. It's so easy and very satisfying. I do agree that it's more like 2 servings unless you add salad or another vegetable.

sukeedog's Review

August 04, 2013

lisam29's Review

August 03, 2013

Uccella's Review

May 18, 2013
This was amazing!Might be the best breakfast I ever tried!

CooksAlot317's Review

March 21, 2013
This was outrageous!! It was easy to make and a beautiful presentation. I will definitely make it again.