Spinach and Egg Nest

We needed a quick dinner last night before running out to the movies, and this nutritious meal was the bomb! Spinach and Egg Nest – Three ingredients, plus spices.

What’s all the buzz about chickpeas?

Chickpeas are everywhere these days, and for good reason. They are a leader of nutrition, inexpensive, and a potassium powerhouse. We always buy our chickpeas either dry (and soak them overnight,) or 365, with no added salt, from Whole Foods. They’re a great staple to keep tucked away in the pantry for nights like last night.

Chickpeas are high in protein and fiber, and contain several key vitamins and minerals. The iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength. Maintaining a low-sodium (low-salt) intake is essential for maintaining a low blood pressure, however increasing potassium intake may be just as important. One half-cup serving has over 400mg of potassium.

NOTE: Beta-blockers, a type of medication most commonly prescribed for heart disease, can cause potassium levels to increase in the blood. High-potassium foods such as chickpeas should be consumed in moderation when taking beta-blockers.

How do we make this simple dish?

First, sauté 2 packed cups of spinach in a tsp. of olive oil for 1 minute.

Then toss in 1/3C cooked chickpeas. Mash the peas with a fork to open them up and toast them a little bit. Some of the peas will get a little crunchy. That’s what we’re after. Yum!

Create a little wreath shape with the spinach/chickpeas, and crack an egg in the center hole.

Cover, and cook egg about 3 minutes. Plate and serve with cracked black pepper and lemon slices to squeeze over the top.

Spinach and Egg Nest

Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 1 person
Calories: 228kcal
We needed a quick dinner last night before running out to the movies,
and this nutritious meal was the bomb! Spinach and Egg Nest – three
ingredients, plus spices. 
Print Recipe


  • 2 cups fresh spinach
  • cup cooked chickpeas
  • 1 large egg
  • ¼ medium lemon
  • ground pepper to taste
  • 1 tsp olive oil


  • Boil chickpeas for 20 minutes and drain.
  • Sauté spinach in olive oil 1 minute in a skillet.
  • Add chickpeas, and mash with a fork.
  • Move spinach/chickpeas into a wreath shape.
  • Crack one egg into center of wreath, cover skillet, and cook for 3 minutes.
  • Add ground pepper to taste.


Serving: 1g | Calories: 228kcal | Carbohydrates: 20g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 211mg | Sodium: 132mg | Potassium: 609mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5932IU | Vitamin C: 31mg | Calcium: 118mg | Iron: 4mg

For some reason (?) WordPress isn’t calculating the nutrition facts for this recipe. (??) I will update when it updates, but rest assured, it meets K2.o stats!

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