Eggs with Chickpeas, Spinach, and Tomato

INGREDIENTS

1 tbsp

extra-virgin olive oil

3 tbsp

thinly sliced shallots (about 1)

1 tsp

chopped fresh rosemary

crushed red pepper

garlic clove, thinly sliced

1/2 cup

lower-sodium marinara sauce

1 14 ounce can

chickpeas, undrained

2 cups

fresh baby spinach

1/4 tsp

kosher salt

1/8 tsp

freshly ground black pepper

large eggs

2 oz

pecorino Romano cheese, shredded (1/2 cup)