Dinner

Eggs with Chickpeas, Spinach, and Tomato is for Dinner.

Eggs with Chickpeas, Spinach, and Tomato takes 10 minutes to prepare.

Eggs with Chickpeas, Spinach, and Tomato takes 15 minutes to cook.

Eggs with Chickpeas, Spinach, and Tomato makes 2 servings.

The ingredients for Eggs with Chickpeas, Spinach, and Tomato are:

3 tablespoons thinly sliced shallots (about 1)
1 teaspoon chopped fresh rosemary
Dash of crushed red pepper
1 garlic clove, thinly sliced
1/2 cup lower-sodium marinara sauce
1 (14-ounce) can chickpeas, undrained
2 cups fresh baby spinach
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 large eggs
2 ounces Parmesan cheese, shredded (1/2 cup)

Here is how you make Eggs with Chickpeas, Spinach, and Tomato:

1. Heat a large skillet over medium heat. Add a couple Tbsp of water to pan. 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.Serving Size: my adaption makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user INHISIMAGE78.

The nutritional information for Eggs with Chickpeas, Spinach, and Tomato is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 366.1

• Total Fat: 10.4 g
• Cholesterol: 186.0 mg
• Sodium: 1,182.3 mg
• Total Carbs: 50.1 g
• Dietary Fiber: 10.2 g
• Protein: 19.4 g

The dietary needs meet for Eggs with Chickpeas, Spinach, and Tomato is Vegetarian