Ingredients
- 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 sweet red pepper
- 5 ounces baby spinach
- 4 large Fresh Eggs
- 1/2 cup freshly grated Parmesan cheese
- Chopped fresh basil
- Baguette slices — for serving
Instructions
- Preheat the oven and prepare the foods.
- Fry the onions in a frying pan in olive oil until soft, then add the garlic and mix.
- Add chickpeas, tomato sauce, salt, oregano and red pepper. Stir, cook 3 minutes until thickened.
- Add spinach and cook for another minute.
- Make 4 indentations in the sauce and break the eggs into it. Sprinkle with parmesan and transfer the pan to the oven. Cook 10 minutes until egg whites are ready. The yolks should remain soft.
- Remove from the oven, sprinkle with basil, serve with slices of baguette.
Notes
- You can use plain or frozen spinach. Cut large spinach leaves.
- Use a heat-resistant pan with a removable handle. We need this to continue cooking in the oven without difficulties.
- Sprinkle with parmesan all but the yolks. The melted pieces of parmesan on the yolks are tasty, but not very photogenic)
- Watch the temperature in the oven. Perhaps you should enable only the bottom heating mode. Otherwise, yolks can be cooked with egg whites.