How To Prepare
1. 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 and black pepper. Break eggs evenly over marinara mixture, omitting yolks. 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.

Eggs with Chickpeas, Spinach, and Tomato

Servings

Ingredients

1 tablespoon extra-virgin olive oil
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 no salt added marinara sauce
1 (14-ounce) can no salt added chickpeas, undrained
2 cups fresh baby spinach
1/8 teaspoon freshly ground black pepper
5 large eggs, yolks removed

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How To Prepare
1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets.

2. Arrange scallops, fennel, tomatoes, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with pepper; drizzle with wine and oil.

3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Transfer parchment packets to plates. Carefully cut tops of packets open, making sure to avoid hot steam

Scallops in Parchment with Fennel, and Tomatoes

Servings

Ingredients

16 oz (1 pound about 20) sea scallops
2 small heads fennel, cored and thinly sliced
1 pint grape tomatoes, halved
1 garlic clove, thinly sliced
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine
1 tablespoon olive oil

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