Resident recipe - Eggs with chickpeas, spinach and tomato
ISHA resident Michael Wardle sent us this excellent recipe for eggs with chickpeas, spinach and tomato. Michael told us he likes to make up a big batch before portioning it and storing it in the freezer. It said the tasty, inexpensive recipe can be easily adapted with herbs and spices to suit North African and Indian tastes. Ingredients One tablespoon extra-virgin olive oil Three tablespoons thinly sliced shallots (about one whole shallot) One teaspoon chopped fresh rosemary Dash of crushed red pepper One garlic clove, thinly sliced ½ cup lower-sodium marinara sauce One (14-ounce) can of chickpeas, undrained Two cups of fresh baby spinach ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper Four large eggs Two ounces of pecorino Romano cheese, shredded (1/2 cup) Cooking instructions Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook for two minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach, salt, and black pepper. Break eggs evenly over the marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for one minute or until egg whites are set (yolks should still be runny). Sprinkle with cheese. Share your recipes Do you have a recipe you’d like to share with residents? If so, email involvement@isha.co.uk, and we’ll include it in a future issue of our newsletter. Read more news stories Return to Graphics Version