Poached Eggs in Tomato Sauce with Chickpeas and Spinach

 Poach eggs in a flavorful tomato cream sauce filled with tender chickpeas and smooth spinach for a quick and satisfying vegetarian dinner. Pair it with a slice of crusty bread to soak up every bit of the delicious sauce. Remember to use heavy cream, as lower-fat alternatives may curdle when combined with the acidic tomatoes

 

Ingredients:

2 tablespoons extra-virgin olive oil

4 cups chopped baby spinach (about 5 ounces)

4 cloves garlic, thinly 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 fresh thyme, chopped

½ teaspoon ground pepper  

Instructions:

In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sliced garlic, stirring frequently, and cook until the spinach wilts and the garlic begins to brown, about 2 minutes.

Lower the heat to medium-low and add the crushed tomatoes, chickpeas, heavy cream, and salt. Adjust the heat as needed to maintain a gentle simmer.

Carefully crack an egg into a small bowl, ensuring the yolk remains intact. Create a small well in the sauce and gently slide the egg into it, so the yolk and most of the white are contained (some of the white may spread out). Repeat with the remaining eggs, spacing them evenly around the pan.

Sprinkle the thyme over the sauce, cover the skillet, and cook until the eggs reach your preferred level of doneness—approximately 6 to 8 minutes for medium-set eggs. Remove from heat, and season with ground pepper before serving.