I was such a fan of the shakshuka I made the other day (spicy baked eggs in a tomato sauce) that I decided to do a variation on it for dinner the other night. KB and I are still trying to eat clean, so I thought, why not throw in some spinach and chickpeas and see what’s what. The Captain at his work had given him a bunch of fresh eggs from his chickens and I thought, what better way to showcase fresh eggs (straight from the chicken) than to do something like this with them. I served it over some brown rice and it was pretty delicious.
So I started by sauteing my onion and garlic in some olive oil.
Added a bag of baby spinach and let it wilt.
Added a can of chickpeas and saute for a few minutes.
And then a can of tomato sauce.
And then some pepper and cumin and chili powder.
Mix to combine. Crack four eggs on top and place skillet in oven.
Bake for about 25 minutes at 375 degrees – until eggs are desired degree of done-ness.
Serve over brown rice or with Ezekiel toast and enjoy!
1 medium onion, diced
3 cloves garlic, diced or smashed
2 Tablespoons olive oil
1 bag of baby spinach
1 – 14 oz can chickpeas, drained
1 – 14 oz can tomato sauce
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
In a medium, oven safe skillet, saute onion and garlic in olive oil. Add bag of baby spinach and let wilt. Add can of chickpeas and saute for a few minutes. Add can of tomato sauce and then add pepper, cumin and chili powder. Mix to combine. Crack 4 eggs on top of skillet and bake in a 375 degree oven for about 25 minutes or until eggs reach desired degree of done-ness. Serve over brown rice or with Ezekiel toast and enjoy!