Description
A delicious and healthy dish combining chickpeas, spinach, and eggs, perfect for brunch or a light dinner.
Ingredients
Scale
- 2 teaspoons extra-virgin olive oil
- 1 small red onion (diced, about 1 cup)
- 3 cloves garlic (minced, about 1 tablespoon)
- 1 can reduced-sodium chickpeas (15 ounces, rinsed and drained)
- 1 jar good-quality tomato pasta sauce (24 ounces)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 5 ounces baby spinach
- 4 large eggs
- 1/2 cup Parmesan cheese (freshly grated)
- fresh basil (chopped)
- Baguette slices (for serving)
Instructions
- Place a rack in the center of your oven and preheat the oven to 375°F.
- Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
- Stir in the spinach a few handfuls at a time, letting it wilt.
- With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
- Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes.
- Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.
Notes
- For a spicier dish, add more red pepper flakes.
- This dish can be served with avocado for extra creaminess.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 220mg