This gorgeous dish makes a perfect centerpiece to brunch, and it’s a great way to serve eggs to a crowd. Flavorful, satisfying and healthful, it also makes an easy one-pan weeknight dinner. Adapted from Three Many Cooks, the awesome team of bestselling cookbook author Pam Anderson and her two fantastic daughters, Maggy Keet and Sharon Damelio.
Ingredients
- 3 tablespoons olive oil
- 1-2 cloves chopped garlic (about 1 teaspoon)
- 1/2 cup diced onion
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups cooked chickpeas/garbanzo beans (or 1 can, drained and rinsed)
- 2 cups tomato sauce
- 8 ounces baby spinach (about 5 cups well-packed)
- 2 teaspoons chopped fresh parsley
- 6 large eggs
- Salt and pepper, to taste
Preparation
- Place the rack in the middle of the oven and preheat to 350 degrees F. You may bake the dish in a large ovenproof skillet (eg cast iron) or 1-1/2 quart casserole pan.
- Heat the olive oil over medium heat in a large skillet. Add garlic and onion, cooking until softened. Add cumin and oregano and heat until fragrant. Add the chickpeas and tomato sauce.
- When the sauce is hot, add the spinach in batches, stirring well as the spinach wilts (if your tomato sauce is very thick, you may need to add a bit of water when cooking the spinach). Remove the pan from the heat and season to taste with salt and pepper.
- Make 6-8 indentations in the tomato-garbanzo-spinach mixture (transfer first to casserole pan, if using) and crack one egg into each indentation. Season eggs with salt and pepper, and sprinkle the parsley over the top. Bake until the egg whites have set and yolks are to your desired doneness, approximately 12 minutes for runny yolks, 15 minutes for medium and 20 minutes for hard. Watch eggs carefully as time gets close. Serve hot.
Serves 6.
Notes
- This dish converted chickpea-doubters in my household. But you could always substitute beans or lentils.
- Play around with spices if you like (I can’t wait to try this with smoked paprika). Fresh herbs would be especially nice on top (a little feta or queso fresco on top would be great too).
Here’s a link back to the post and pictures.
