1 tablespoon olive oil + 1 teaspoons olive oil, divided
2 cups (baby) spinach
Pinch kosher salt & freshly ground black pepper
1/2 cup cooked/canned chickpeas (garbanzo beans), drained
2 teaspoons lemon zest
1 egg
Lemon juice
Heat one tablespoon olive oil in a medium saute pan over medium heat. Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about one minute. Add chickpeas and lemon zest. Carefully smash the chickpeas with a fork while combining the ingredients. With a wooden spoon, shape the mixture into a “wreath” with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole. Cover pan with a lid and cook until egg has cooked through to desired doneness. Use a large spatula to transfer the egg and “nest” to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate. Top egg with a little additional salt and pepper, if desired, and squeeze a little fresh lemon juice over the top. Serve.
Recipe by Karen Raye
I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.
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