Simmer eggs in a rich tomatoey cream sauce studded with chickpeas and silky spinach for a super-fast vegetarian dinner. Serve with a piece of crusty bread to soak up the sauce. Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes.

Hilary Meyer
Source:, July 2018


Ingredient Checklist


Instructions Checklist
  • Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.

  • Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.

Nutrition Facts

323 calories; protein 14.4g 29% DV; carbohydrates 25.9g 8% DV; exchange other carbs 1.5; dietary fiber 6.5g 26% DV; sugars 6.1g; fat 18.3g 28% DV; saturated fat 6.1g 30% DV; cholesterol 202.9mg 68% DV; vitamin a iu 3593.3IU 72% DV; vitamin c 21.5mg 36% DV; folate 164.9mcg 41% DV; calcium 157.3mg 16% DV; iron 4.4mg 25% DV; magnesium 83.5mg 30% DV; potassium 769.1mg 22% DV; sodium 628.1mg 25% DV; thiamin 0.2mg 18% DV.

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Good easy & quick. Served 2 generously. Would have made 4 scrawny portions but it depends on what you serve with it i guess. I just served french bread. Read More
Rating: 5 stars
I made this today and it was easy to prepare and very satisfying. It filled me up and tasted good. I cut the amount of oil to 1 Tbls and don't think it affected the recipe at all. Since I was preparing this just for myself, I cooked two eggs only and plan on cooking more eggs to eat with the leftover sauce tomorrow. I don't think the cooked eggs in the recipe would do well on reheat the next day. 2 eggs and 3/4 cup of the sauce for me per serving. Read More
Rating: 5 stars
I was skeptical when I looked at the recipe but decided to try based on the reviews. I must say it was crazy good! And easy to make. I followed the recipe and will be making this again! Read More
Rating: 4 stars
The flavor was fantastic but it came out more soupy than I was hoping for. Read More
Rating: 5 stars
Surprisingly filling and delicious. It was a little tricky to make the wells for the eggs but they cooked perfectly. Dried thyme works fine. Will make again. Read More
Rating: 5 stars
quick and easy recipe lov it Read More
Rating: 5 stars
I love this recipe! I ve made it twice now and while it s delicious as is I modified it to make it more bulky. I added some fried eggplant to the recipe. I also added a healing tablespoon of Turmeric powder and also one of Maca powder to maximize nutritional content. Another change I made was doubling the garlic content (who doesn t do this??). The other changes included fresh basil and ground chili pepper for a little zing. Can t wait to play with it more in the future!! Read More