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.
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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
Ingredients
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