1canreduced-sodium chickpeas(15 ounces), rinsed and drained
1jargood-quality tomato pasta sauce(24 ounces)
1/4teaspoonred pepper flakes
1/2cupParmesan cheesefreshly grated
Baguette slicesfor serving
Place a rack in the center of your oven and preheat the oven to 375 degrees F.
Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
Stir in the spinach a few handfuls at a time, letting it wilt.
With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.
TO STORE: This dish is best enjoyed right away, but you could refrigerate extra tomato and chickpea sauce for up to 3 days.
TO REHEAT: Warm the leftover sauce in a skillet on the stovetop until simmering. Add freshly cracked eggs and bake as directed.
TO FREEZE: The sauce can also be frozen for up to 3 months for later use. Defrost overnight in the refrigerator before warming.