- 1 1/2 jarred arrabbiata sauce
- 1 15 ounce can chickpeas, rinsed
- 1/4 teaspoon cumin
- 1/4 cup chopped cilantro
- 4 eggs
In saucepan, warm first 3 ingredients over medium. Stir in 3 tbsp. cilantro; divide among four 4-inch ramekins. Make well in center of each; crack in 1 egg. Bake at 400 degrees until just set, 12 to 15 minutes. Season; top with remaining cilantro.