Egg with Chickpeas, Spinach, and Tomato

Fixings

1 tablespoon extra-virgin olive oil.

3 tablespoons meagerly cut shallots (around 1).

1 teaspoon slashed new rosemary

Run of squashed red pepper.

1 garlic clove, meagerly cut

½ cup lower-sodium marinara sauce.

1 (14-ounce) can chickpeas, undrained.

2 cups new child spinach.

¼ teaspoon fit salt.

⅛ teaspoon newly ground dark pepper.

4 enormous eggs.

2 ounces pecorino Romano cheddar, destroyed (1/2 cup).

Warmth an enormous skillet over medium warmth. Add oil to dish; twirl to cover. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are delicate, blending continually. Add marinara and chickpeas; bring to a stew. Mix in spinach, salt, and dark pepper. Break eggs uniformly over marinara combination. Stew delicately for 15 minutes (don't mix) or until egg whites are practically set. Cover, and cook for 1 moment or until egg whites are set (yolks should in any case be runny). Sprinkle with cheddar.