A very robust flavor that has become a favorite in our household as we learn how to love eggs!
Makes: 6- 1 cup servings
2 tsp. extra virgin olive oil, divided evenly
2 shallots, cleaned and minced
1 tsp. dried crushed rosemary
2 tsp. minced garlic
1 cup marinara sauce (I use Prego or Ragu)
2 cans garbanzo beans, drained and rinsed
4 cups fresh baby spinach
1/2 tsp. kosher salt
1/4 tsp. course ground black pepper
1 cup finely shredded mozzarella cheese
Add 1 tsp. olive oil to large skillet over medium high heat. Add shallots, garlic and rosemary. Saute 2-4 minutes, sweating garlic and shallots. Add marinara and beans. Bring to a simmer. Once simmering, add spinach, salt and pepper. Bring heat to low and cover to keep warm.
In second skillet, add tsp. oil over medium heat. Crack eggs and cook over easy, keeping yolks runny but whites cooked through. While eggs are cooking, portion bean mixture into bowls. Add 1 egg per bowl. Add mozzarella cheese. Serve immediately.