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.
Add spinach and garlic.
Reduce heat to medium-low.
Add tomatoes, chickpeas, cream and salt.
Adjust heat to maintain a simmer.
Crack an egg into a small bowl, taking care not to break the yolk.
Repeat with the remaining eggs, evenly spacing them around the pan.
Remove from the heat and sprinkle with pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
