Clean Baked Eggs with Spinach and Chickpeas

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.

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Added a bag of baby spinach and let it wilt.

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Added a can of chickpeas and saute for a few minutes.

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And then a can of tomato sauce.

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And then some pepper and cumin and chili powder.

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Mix to combine.  Crack four eggs on top and place skillet in oven.

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Bake for about 25 minutes at 375 degrees – until eggs are desired degree of done-ness.

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Serve over brown rice or with Ezekiel toast and enjoy!

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Recipe:

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
4 eggs

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!

Caroline