Eggs Baked in Chickpea – Tomato Sauce with Baby Spinach

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
1/2 small red onion, cut into small dice
2 cans (15 ounces each) chickpeas, drained
1 can (28 ounces) crushed tomatoes
8 ounces baby spinach (about 7 cups packed)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
6 large or 8 medium eggs
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

Directions

Place the rack in the middle of the oven and preheat to 350 degrees F. Heat oil over medium-high heat in large skillet. Add garlic and onion; sauté until softened, about 5 minutes. Add garbanzo beans and tomatoes and heat through. Add cumin and oregano. Simmer to blend flavors, about 10 minutes. Add spinach; continue to cook until spinach has wilted and most of the liquid has reduced.

Remove pan from the heat and turn mixture into a 13- by 9-inch pan. Make 6 to 8 indentations in the tomato-garbanzo-spinach mixture and crack one egg into each indentation. Season with salt and pepper, and sprinkle the parsley over the top. Bake until the eggs have solidified, about 25 minutes. Serve hot.