1 tablespoon extra-virgin olive oil $
3 tablespoons thinly sliced shallots (about 1)
1 teaspoon chopped fresh rosemary
Dash of crushed red pepper
1 garlic clove, thinly sliced
1/2 cup lower-sodium marinara sauce $
1 (14-ounce) can chickpeas, undrained
2 cups fresh baby spinach $
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 large eggs
2 ounces pecorino Romano cheese, shredded (1/2 cup)

1 tablespoon extra-virgin olive oil $ 3 tablespoons thinly sliced shallots (about 1) 1 teaspoon chopped fresh rosemary 1 garlic clove, thinly sliced 1/2 cup lower-sodium marinara sauce $ 1 (14-ounce) can chickpeas, undrained 2 cup s fresh baby spinach $ 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 4 large eggs 2 ounces pecorino Romano cheese, shredded (1/2 cup)

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach, salt, and black pepper. Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set (yolks should still be runny). Sprinkle with cheese.