Eggs with Chickpeas, Spinach, and Tomato

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 3 tablespoons thinly sliced shallots (about 1)
• 1 teaspoon chopped fresh rosemary
• Dash of crushed red pepper
• 1 garlic clove, thinly sliced
• 1/2 cup lower-sodium marinara sauce
• 1 (14-ounce) can chickpeas, undrained
• 2 cups fresh baby spinach
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 large eggs
• 2 ounces pecorino Romano cheese, shredded (1/2 cup)