Eggs Baked in Chickpea-Tomato Sauce with Baby Spinach
Eggs Baked in Chickpea-Tomato Sauce with Baby Spinach is a wonderfully different brunch alternative to the ubiquitous strata.
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 threemanycooks.com.
Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 small red onion, cut into small dice
- 2 cans (15 ounces each) chickpeas, drained
- 1 can (28 ounces) crushed tomatoes
- 8 ounces baby spinach (about 7 cups packed)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 6 large or 8 medium eggs
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
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