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!
I was surprised something so simple could be so good! Served with some savory muffins. It was a fabulous dinner!
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.
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.
This was amazing!Might be the best breakfast I ever tried!
This was outrageous!! It was easy to make and a beautiful presentation. I will definitely make it again.
Excellent, my "meat and potatoes" fiance even loves it. Quick, healthy, inexpensive and delicious. I've tried with fresh and dried rosemary, fresh really makes a difference. I plan to give rinsing the beans and adding broth a try. My only partially negative comment (more an observation than a complaint)- you would be hard pressed to get four servings out of this. Perhaps if you serve it with salad and bread you could get four, but as a solo meal I typically get two to three servings max from this recipe.
Outstanding dish! I used homemade Slow-Cooker Marinara sauce (Cooking Light, Jan 2012), and broke each egg into a ramekin before gently placing it into the pan. I think that helped the egg keep its shape. Next time, I'll drain the chickpeas and use a splash of broth, as others have suggested. Definitely a keeper.
Very good, quick and easy. I used our own chickens free range eggs. I drained and rinsed the chickpeas and subbed a splash of organic chicken broth. This is light yet also very satisfying and high-protein. The best part is that it uses ingredients I usually have in the pantry and fridge. I did substitute piave cheese for the romano (like a young parmesan) but I am sure its terrific with any sharp, aged cheese in the same family... This will definitely go into our regular weekday meal rotation.
Fantastic! It checks all the boxes: healthy, easy, inexpensive, and delicious. I made it as written, with the exception of using grated parmesan instead of the shredded romano since that's what I had on hand. I'm sure the shredded romano would have been better, but this was still great. Got a thumbs up from the hubby, too. This is going into rotation.
Delicious! I used low sodium chickpeas and, next time (and there WILL be a next time) I'll go with the previous suggestion and rinse them, substituting some chicken broth. It was great as it was, but canned bean liquid kind of weirds me out.
This far exceeded my expectations. The rosemary and shallots really made the typical eggs-and-beans combo special. I served this with the hungry girl's rosemary flatbread and it was a great side. I also rinsed the chickpeas before reading that the liquid was needed for simmering, so I added about 1/3 cup of low-sodium chicken broth and I will probably do that next time as well, since it imparted good flavor. Great recipe!
This was delicious and simple to make. It's a keeper and I'm sure a regular go to dish that can be made quickly with food already in the house.