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Time
25 min
Level
Basic
Author
eatingwell

Eggs in Tomato Sauce with Chickpeas & Spinach

healthy-aging
Instructions
1
Heat oil in large skillet over medium heat. Add chopped spinach and sliced 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, rinsed 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 chopped 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.
Micro nutrients
Total weight
323.12g
Carbs
70.57g
Dietary fiber
20.01g
Sugar
16.29g
Fats
22.79g
Saturated
6.29g
Poly
3.89g
Mono
8.56g
Trans
0.06g
Proteins
28.47g
Calcium
77.8%
Iron
190.46%
Magnesium
107.74%
Vitamin A
321.4%
Vitamin C
162.63%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
0mg
Sodium
86.06%
Potassium
125.41%
Cholesterol
271.92%
Percentages are based on a diet of 2000 calories a day.
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