Eggs with Chickpeas, Spinach, and Tomato

Name: Eggs with Chickpeas, Spinach, and Tomato
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters fresh baby spinach; 0 teaspoons freshly ground black pepper; 397 grams chickpeas, undrained; 4 larges eggs; 1 teaspoon chopped fresh rosemary; 1 garlic clove, thinly sliced; 0 teaspoons kosher salt; 118 milliliters lower-sodium marinara sauce; 1 Tbsp extra-virgin olive oil; 118 milliliters ounces pecorino Romano cheese, shredded; 1 Dash crushed red pepper; 3 Tbsps thinly sliced shallots (about 1)

Eggs with Chickpeas, Spinach, and Tomato might be just the main course you are searching for. This recipe serves 4. One serving contains 257 calories, 17g of protein, and 13g of fat. From preparation to the plate, this recipe takes roughly 29 minutes. If you have pecorino romano cheese, dash of pepper, lower-sodium marinara sauce, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat a large skillet over medium heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly.

Ingredients you will need

Red Pepper

Rosemary

Shallot

Garlic

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).

Ingredients you will need

Black Pepper