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• 2 teaspoons of extra virgin olive oil
• 1 cup of small red onion, diced
• 1 tablespoon of minced garlic cloves
• 1 15 oz can of low-sodium chickpeas, rinsed and drained
• 1 24 oz jar of high-quality pasta tomato sauce
• 1 teaspoon of dried oregano
• 1 teaspoon of salt
• ¼ teaspoon of red pepper flakes
• 5 oz baby spinach
• 4 large fresh eggs
• ½ cup of freshly grated parmesan cheese
• Chopped fresh basil
1. Place a rack in the center of the oven and preheat it to
2. Put a rack in the center of the oven and preheat the oven to 375 degrees Fahrenheit. Heat the olive oil in a large, ovenproof non-stick skillet over medium-high heat.
