Rating: 5 stars
18 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Jenn Louis
Recipe by Cooking Light December 2012

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:
14 mins
total:
29 mins
Yield:
Serves 4 (serving size: 1 egg and about 1/3 cup chickpea mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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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 www.choosemyplate.gov.

Source

Lincoln Restaurant and Sunshine Tavern, Portland, Oregon

Nutrition Facts

259 calories; fat 13.6g; saturated fat 3.1g; mono fat 6.8g; poly fat 1.5g; protein 12.3g; carbohydrates 20.8g; fiber 4.1g; cholesterol 185mg; iron 2.8mg; sodium 543mg; calcium 104mg.
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