Recipes
Eggs in Tomato Sauce with Chickpeas & Spinach
- Dinner
Simmer eggs in a rich tomatoey cream sauce studded with chickpeas and silky spinach for a super-fast vegetarian dinner. Serve with a piece of crusty bread to soak up the sauce. Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes.
Ingredients
-
2 tablespoons extra-virgin olive oil
-
4 cups baby spinach, chopped (about 5 ounces)
-
4 cloves garlic, sliced
-
2 cups canned crushed tomatoes
-
1 (15 ounce) can no-salt-added chickpeas, rinsed
-
¼ cup heavy cream
-
½ teaspoon salt
-
4 large eggs
-
1 tablespoon chopped fresh thyme
-
½ teaspoon ground pepper
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
