March 10, 2014

Meatless Monday: Eggs with Chickpeas, Tomatoes, and Spinach

Eggs with Chickpeas, Tomatoes, and Spinach |
I can eat eggs every minute of every day. I don't think there's a single ingredient that is more versatile. If I could only eat one thing for the rest of my life - I'd pick eggs. Did you know the folds in those tall chef's hats represent all the different ways one can cook an egg? The possibilities are literally endless. 
This recipe comes from Cooking Light and although it's light on PointsPlus values, it's not light on flavor. It comes together in under 30 minutes and all in one pot so this egg dish is the perfect weeknight meal.

Eggs with Chickpeas, Tomatoes, and Spinach
Recipe modified from Cooking Light
Serves 4, PointsPlus: 7
  • 1 tbsp olive oil
  • 3 tbsp shallots, thinly sliced
  • 1 tsp chopped fresh rosemary
  • 2 garlic cloves, chopped
  • 1 14.5-oz can whole tomatoes, crushed by hand
  • 1 14.5-oz can chickpeas, drained
  • 2 cups fresh baby spinach
  • Kosher salt and freshly cracked pepper
  • 4 large eggs
  • 2 oz. Pecorino Romano cheese
Heat olive oil in a large skillet over medium heat. Add shallots, rosemary, and garlic, cooking for 2 minutes or until shallots are tender

Add hand-crushed tomatoes and chickpeas, bring to a simmer. Stir in spinach, salt and pepper. Break eggs evenly around the skillet. Simmer gently for 15 minutes or until whites are almost set.

Cover and cook for 1 minute or until whites are set and yolks are still runny. Sprinkle with cheese and divide evenly among 4 bowls.
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