Eggs in Tomato Sauce with Chickpeas & Spinach

4 servings

Ingredients

 2 tablespoons extra-virgin olive oil

Bertolli Extra Virgin Olive Oil 17 Fl Oz

$9.49 for 1 itemThru 01/01

 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

Preparation


 Prep

20 m

 Ready In

25 m

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.

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: 1½

 Exchanges: 2½ fat, 2 vegetable, 1 medium-fat protein, 1 starch, ½ lean protein