Eggs over spinach, chickpeas, and tomato sauce
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 e
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chinesegrandma.com.
Cooking tools:
- Oven
- Skillet
- Casserole pan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Colander
- Mixing bowl
- Stove
- Oven mitt
- Spoon
- Can opener
- Kitchen towel
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
- pepper
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