3 Tablespoons Ultra-Premium 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(28-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon kosher salt
Fresh ground pepper to taste
1/4 teaspoon red pepper flakes
5 ounces baby spinach
4 large eggs
1/2 cup Parmesan cheese freshly grated
fresh basil chopped
Baguette slices for serving
Instructions
Place a rack in the center of your oven and preheat the oven to 375°F.
Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the red-pepper flakes and onion. Cook until the onion is translucent. Add the garlic and cook until it just begins to color, about 1 more minute. Stir in tomatoes, oregano, salt, pepper, basil, and chickpeas season with salt and pepper and turn the heat to medium-low and simmer for five minutes. Taste again and adjust seasoning.
Stir in the spinach. Allow it to cook down, wilt for about a minute before using the back of a large soup spoon to make 6 divots into the tomato sauce. Carefully crack an egg into each divot without breaking the yolk. Cover the pan and let the eggs cook until set to taste, about 2 to 3 minutes for runny yolks (If the pan is not covered, the eggs won’t cook through).
Drizzle additional olive oil as desired and sprinkle the Parmesan cheese over the whole dish.
3 Tablespoons Ultra-Premium 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(28-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon kosher salt
Fresh ground pepper to taste
1/4 teaspoon red pepper flakes
5 ounces baby spinach
4 large eggs
1/2 cup Parmesan cheese freshly grated
fresh basil chopped
Baguette slices for serving
Instructions
Place a rack in the center of your oven and preheat the oven to 375°F.
Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the red-pepper flakes and onion. Cook until the onion is translucent. Add the garlic and cook until it just begins to color, about 1 more minute. Stir in tomatoes, oregano, salt, pepper, basil, and chickpeas season with salt and pepper and turn the heat to medium-low and simmer for five minutes. Taste again and adjust seasoning.
Stir in the spinach. Allow it to cook down, wilt for about a minute before using the back of a large soup spoon to make 6 divots into the tomato sauce. Carefully crack an egg into each divot without breaking the yolk. Cover the pan and let the eggs cook until set to taste, about 2 to 3 minutes for runny yolks (If the pan is not covered, the eggs won’t cook through).
Drizzle additional olive oil as desired and sprinkle the Parmesan cheese over the whole dish.
