A rustic, spicy tomato-and-egg skillet made even better with a generous finish of our Ultra-Premium Extra Virgin Olive Oil — perfect for a lazy weekend brunch.
Ingredients
- 3 Tablespoons Ultra-Premium 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 (28-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- Fresh ground pepper to taste
- 1/4 teaspoon red pepper flakes
- 5 ounces baby spinach
- 4 large eggs
- 1/2 cup Parmesan cheese, freshly grated
- Fresh basil, chopped
- Baguette slices for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 375°F.
- Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the red pepper flakes and onion. Cook until the onion is translucent. Add the garlic and cook until it just begins to color, about 1 more minute. Stir in tomatoes, oregano, salt, pepper, basil, and chickpeas, season with salt and pepper, and turn the heat to medium-low and simmer for five minutes. Taste again and adjust seasoning.
- Stir in the spinach. Allow it to cook down and wilt for about a minute before using the back of a large soup spoon to make 6 divots into the tomato sauce. Carefully crack an egg into each divot without breaking the yolk. Cover the pan and let the eggs cook until set to taste, about 2 to 3 minutes for runny yolks (if the pan is not covered, the eggs won’t cook through).
- Drizzle additional olive oil as desired and sprinkle the Parmesan cheese over the whole dish.
- Serve hot with baguette slices.
