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Mediterranean Chickpeas and EggsMediterranean Chickpeas and Eggs

Jami Nolen, Nutrition Program Associate

March 3, 2013

 

Yield

Makes 4 servings

 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons minced red onion
  • 1/2 teaspoon dried rosemary
  • Dash of crushed red pepper
  • 1/2 teaspoon minced garlic
  • 1/2 cup marinara sauce
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1/2 cup reduced sodium chicken stock
  • 2 cups fresh baby spinach
  • 4 large eggs
  • 1/2 cup shredded parmesan cheese

 

Preparation

  1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onions, rosemary, red pepper and garlic; cook 2 minutes or until onions are tender, stirring constantly. Add marinara, chicken stock and chickpeas; bring to a simmer. Stir in spinach. Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover and cook for 1 minute or until egg whites are set. Sprinkle with cheese.

 

Nutrition Information

Calories: 259
Fat: 13.6 g
Saturated fat: 3.1 g
Monounsaturated fat: 6.8 g
Polyunsaturated fat: 1.5 g
Protein: 12.3 g
Carbohydrate: 20.8 g
Fiber: 4.1 g
Cholesterol: 185 mg
Iron: 2.8 mg
Sodium: 543 mg
Calcium: 104 mg

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Thursday, May 09, 2013