Ingredients:
2 ½ cup (625 mL) dry pasta (penne pasta)
1 Tbsp (15 mL) olive oil
1 bell pepper, diced
2 tsp (10 mL) EACH cumin & paprika
1 jar (650 mL) prepared tomato sauce (preferred style)
2 cup (500 mL) fresh baby spinach
1 can (540 mL) chickpeas, drained & rinsed
4 large eggs
½ cup (125 mL) feta cheese, crumbled
Fresh basil, garnish
Salt and pepper, to taste
Instructions:
Preheat oven to 375⁰F (190⁰C).
In a medium-sized pot, cook pasta al dente, according to instructions. Drain and set aside.
In a large oven-proof skillet, heat olive oil over medium heat. Add diced bell peppers, cumin, paprika, salt and pepper. Cook until peppers start to soften.
Add in tomato sauce and bring to a simmer on low. Add cooked pasta, spinach and chickpeas to the sauce mixture and stir until well combined.
With the back of a spoon, create four wells in the pasta mixture. Crack one egg into each well.
Sprinkle feta cheese on the pasta, then transfer the skillet to the oven. Bake for 12-15 minutes or until the egg whites are cooked through. Remove from oven and garnish with fresh basil.
When fresh spinach is not available, substitute thawed and drained frozen spinach. Use approximately ½ cups (125 mL) frozen.
Makes 4 servings.
Nutrient analysis 1 serving portion:
Calories: 426
Protein: 22 g
Total Fat: 16g
Fibre: 10g
Sodium: 1485 mg