Eggs in Tomato Sauce with Chickpeas & Spinach

Eggs in Tomato Sauce with Chickpeas & Spinach

7 Reviews
From:, July 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • 4 cups baby spinach, chopped (about 5 ounces)
  • 4 cloves garlic, 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 chopped fresh thyme
  • ½ teaspoon ground pepper


  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1 egg & ¾ cup sauce
  • Per serving: 323 calories; 18 g fat(6 g sat); 6 g fiber; 26 g carbohydrates; 14 g protein; 165 mcg folate; 203 mg cholesterol; 6 g sugars; 0 g added sugars; 3,593 IU vitamin A; 22 mg vitamin C; 157 mg calcium; 4 mg iron; 628 mg sodium; 769 mg potassium
  • Nutrition Bonus: Vitamin A (72% daily value), Folate (41% dv), Vitamin C (37% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 2 vegetable, 1 medium-fat protein, 1 starch, ½ lean protein

Reviews 7

November 13, 2019
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By: heatherjcarr
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.
August 28, 2019
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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.
April 12, 2019
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By: scannon
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!
September 08, 2018
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By: RaisinHell91
The flavor was fantastic, but it came out more soupy than I was hoping for.
August 15, 2018
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By: Dezrah
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.
July 31, 2018
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By: Bobby Darapureddi
quick and easy recipe lov it
July 26, 2018
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By: Olivia King
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!!
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