Simmer Eggs draw from the global tradition of shakshouka to make eggs in a delicious new way! These eggs are cooked to your liking in rich, bright tomatoes and hearty, creamy chickpeas, seasoned delicately, and then served with crunchy toast. Let Simmer Eggs make you a wonderful, bold breakfast in under half an hour!


  • 2 tablespoons extra-virgin olive oil
  • 4 cups baby spinach, chopped
  • 4 cloves garlic, sliced
  • 2 cups canned crushed tomatoes
  • 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon ground pepper
  • toast or bread, optional, to taste, for serving


Step 1 –In a large skillet over medium heat, add the oil.

Step 2 –Add the spinach and the garlic to the hot oil and cook, while stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.

Step 3 –Reduce the heat to medium-low.

Step 4 –Add the tomatoes, the chickpeas, the heavy cream, and the salt and bring the mixture to a simmer, adjusting the heat, as needed.

Step 5 –Into a small bowl, crack 1 of the eggs, taking care not to break the yolk.

Step 6 –In the sauce mixture, make a well large enough to hold the egg.

Step 7 –Slip the egg carefully into the well so the yolk and most of the white are contained.

Step 8 –Repeat the cracking process with the remaining eggs, spacing them evenly throughout the pan.

Step 9 –Sprinkle the sauce with the thyme.

Step 10 –Cover and cook the eggs until they reach your desired level of doneness, about 6-8 minutes for a medium set.

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Step 11 –Transfer the skillet from the heat.

Step 12 –Sprinkle the eggs with the pepper.

Step 13 –Serve with the toast.