Lemony Egg in a Spinach-Chickpea Nest

by Karen Raye
Lemony Egg in a Spinach-Chickpea Nest

Ingredients

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

Directions

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

The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.

— Julie, Hathersage

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