Baked Eggs with Chickpeas & Spinach
Eggs baked in a tomato sauce with chickpeas and spinach
Yield: 2 cups
Time: 15 minutes
1 ea bunch, Italian parsley
½ ea bunch, cilantro
1 tbsp fresh oregano or marjoram
1 ea serrano chile
5 ea clove, garlic
½ c red wine vinegar
½ c olive oil
sea salt (to taste)
fresh ground black pepper (to taste)
Directions
Remove the stems of from the parsley and cilantro. Add all ingredients to the bowl of a food processor and process until herbs are finely chopped. Adjust salt and pepper to taste.
Chef’s Notes
This sauce is great as a marinade as well as a sauce on steaks, chicken or chops.
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