One-Pan Chickpea, Spinach and Egg Hash

Do you ever have one of those weeks where you’re surprised to find it’s already Friday, and also a little surprised you made it through the week in one piece? Well, congratulations. You made it! This is a meal to segue you happily and comfortably into the weekend. Rich, satisfying, healthy and the best part – FRIED EGGS ON TOP!!

Chickpea, Spinach and Tomato with a Fried Egg on Top
Chickpea, Spinach and Tomato with a Fried Egg on Top

This recipe is from Portland chef Jenn Louis, featured in Cooking Light. And it is definitely worth your time.

Heat a large skillet over medium heat. Add a tablespoon olive oil, 3 T thinly sliced shallots, a tsp chopped fresh rosemary, a dash of crushed red pepper and a thinly sliced garlic clove. Cook 2 minutes until the shallots are tender.

Add 1/2 cup marinara sauce and 1 14-ounce can undrained chickpeas and bring to a simmer. Stir in spinach, salt and black pepper.

Break 4 large, fresh eggs over the mixture and simmer gently for 15 minutes (DON’T STIR!) or until the egg whites are set. The yolks should still be runny. Sprinkle with 2 ounces shredded pecorino cheese and serve.

Fried Egg on Top!
Fried Egg on Top!


  • 1 T olive oil
  • 3 T thinly sliced shallots (about 1)
  • 1 tsp fresh chopped rosemary
  • dash crushed red pepper
  • 1 garlic clove, thinly sliced
  • 1/2 cup marinara sauce
  • 1 14-oz can chickpeas, undrained
  • 2 cups fresh baby spinach
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh ground black pepper
  • 4 large, fresh eggs
  • 2 oz (1/2 cup) freshly shredded pecorino Romano cheese

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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