NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

2 large eggs

0.75 cup liquid egg whites

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 cup red onion

1 clove garlic

1 cup baby spinach

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.

• 3

  Add the diced red onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the rinsed chickpeas, ground cumin, smoked paprika, sea salt, and black pepper, ensuring the chickpeas are well-coated in the spices.

• 5

  Pour in the tomato puree and add the baby spinach, stirring constantly until the spinach has just wilted into the sauce.

• 6

  Pour the liquid egg whites evenly over the chickpea mixture, then use the back of a spoon to create two small wells.

• 7

  Carefully crack the whole eggs into the prepared wells.

• 8

  Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly soft.

• 9

  Remove from the oven and garnish with crumbled feta cheese and chopped fresh parsley before serving warm.