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2 tablespoons extra-virgin olive oil
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4 cups baby spinach, chopped (about 5 ounces)
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4 cloves garlic, sliced
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2 cups canned crushed tomatoes
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1 (15 ounce) can no-salt-added chickpeas, rinsed
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¼ cup heavy cream
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½ teaspoon salt
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4 large eggs
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1 tablespoon chopped fresh thyme
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½ teaspoon ground pepper
Eggs in Tomato Sauce with Chickpeas & Spinach
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.
Nutrition Information
179
Calories
37g
Carbohydrates
22g
Protein
378mg
Potassium
9g
Fiber
3g
Sugar
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