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Eggs in Tomato Sauce with Chickpeas & Spinach

Eggs in Tomato Sauce with Chickpeas & Spinach

2 Reviews
From: EatingWell.com, July 2018

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 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Prep

  • Ready In

  1. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
  2. 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. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.

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Nutrition information

  • Serving size: 1 egg & ¾ cup sauce
  • Per serving: 323 calories; 18 g fat(6 g sat); 6 g fiber; 26 g carbohydrates; 14 g protein; 165 mcg folate; 203 mg cholesterol; 6 g sugars; 0 g added sugars; 3,593 IU vitamin A; 22 mg vitamin C; 157 mg calcium; 4 mg iron; 628 mg sodium; 769 mg potassium
  • Nutrition Bonus: Vitamin A (72% daily value), Folate (41% dv), Vitamin C (37% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 2 vegetable, 1 medium-fat protein, 1 starch, ½ lean protein

Reviews 2

July 31, 2018
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By: Bobby Darapureddi
quick and easy recipe lov it
July 26, 2018
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By: Olivia King
I love this recipe! I’ve made it twice now and while it’s delicious as is, I modified it to make it more “bulky”. I added some fried eggplant to the recipe. I also added a healing tablespoon of Turmeric powder and also one of Maca powder to maximize nutritional content. Another change I made was doubling the garlic content (who doesn’t do this??). The other changes included fresh basil and ground chili pepper for a little zing. Can’t wait to play with it more in the future!!
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