INGREDIENTS
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2 tablespoons extra-virgin olive oil
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4 cups baby spinach, chopped (about 5 ounces)
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4 cloves garlic, sliced
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2 cups canned crushed tomatoes
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1 (15 ounce) can no-salt-added chickpeas, rinsed
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1/4 cup heavy cream
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1/2 teaspoon salt
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4 large eggs
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1 tablespoon chopped fresh thyme
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1/2 teaspoon ground pepper