Baked Eggs with Spinach and Chickpeas

Prep Time: 15 mins.
Cook Time: 55 mins.
Yield: 6

Recipe by: Women’s Health

When it comes to making eggs, baked eggs are the MVP. Made with Eggland’s Best Classic Eggs—which have six times more vitamin D than ordinary eggs—they’re as good for a weeknight dinner as they are a weekend brunch. In this version, we added spinach and chickpeas, but feel free to swap in any white bean or wilted greens you have on hand.

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Ingredients

6 Eggland’s Best Eggs, large

24 oz. baby spinach

2 cloves garlic; minced

1 small leek; white and light-green parts only, halved lengthwise, sliced 1⁄4” thick

1⁄2 medium onion; diced

2 cups asparagus; chopped into 1” pieces

1 can chickpeas; rinsed and drained

1⁄2 cup heavy cream

1 tsp paprika

Salt and pepper to taste

Parmesan to garnish

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Preparation

Heat oven to 450°F. Bring 1” water to a boil in a large skillet, add enough spinach to fill and cook on medium heat, turning with tongs until wilted. Repeat until all spinach has been cooked down, drain spinach from skillet into a colander.
When cool to the touch, gently squeeze the wilted spinach to remove as much liquid as possible. Set aside.
Wipe out skillet and return to medium heat and warm up a tablespoon of oil. Add garlic, leeks, asparagus and onions and sauté until soft, stirring occasionally, about 7 minutes. Add reserved spinach, chickpeas, heavy cream, paprika, nutritional yeast, salt and pepper to taste. Stir well and transfer mixture to a 10” x 7” baking dish.
With the back of a spoon, make 6 deep indentations, about 2” wide and 1 ½” deep, spacing about an inch apart. Crack an egg into each well and bake until whites are firm and yolks are still a little runny, about 15-20 minutes.
Finish with a sprinkle of salt, pepper, red pepper flakes (optional) and shaved parmesan on top. Serve with crusty bread if so desired.

Nutrition

Information per Serving
Serving Size	6
Calories	226
Fat	9.3g
Saturated Fat	3.6g
Cholesterol	189mg
Sodium	426mg
Carbohydrates	24.8g
Dietary Fiber	7.3g
Protein	14.6g