Eggs in purgatory

 This was yummy, could have done with more Parmesan and maybe some mozzarella too. We had it in the oven with tater tots and breakfast sausages so it was at 425 convection for about ten minutes. I didn’t have fresh basil so used dried instead.

https://www.wellplated.com/wprm_print/recipe/33491

Ingredients

  

• 2 teaspoons extra-virgin olive oil
• 1 small red onion diced (about 1 cup)
• 3 cloves garlic minced (about 1 tablespoon)
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 1 jar good-quality tomato pasta sauce (24 ounces)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 5 ounces baby spinach
• 4 large eggs
• 1/2 cup freshly grated Parmesan cheese
• Chopped fresh basil
• Baguette slices for serving

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Instructions

 

• 1. Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• 2. Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes. Stir in the spinach a few handfuls at a time, letting it wilt. With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
• 4. Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices or with sausages and tater tots.