Smoky Chickpea & Spinach Skillet

Method

1. 1

   Prep the vegetables

   Dice the onion, mince the garlic, chop the spinach, drain and rinse the chickpea, and slice the baguette.
2. 2

   Soften the onion

   Warm the olive oil in a large deep skillet over medium heat. Add the onion with 1/2 tsp salt and a few grinds of black pepper; stir often.

   6 min
3. 3

   Simmer the chickpeas

   Stir the garlic and smoked paprika into the skillet for 30 seconds, then add the canned diced tomato and chickpea. Simmer over medium-low heat, stirring now and then.

   12 min

   Tip: Lower the heat if the tomato mixture starts spitting or sticking.

4. 4

   Wilt the spinach

   Fold the spinach into the skillet over medium-low heat, stirring gently.

   3 min
5. 5

   Cook the eggs

   Make four wells in the skillet and crack an egg into each. Cover and cook over medium-low heat.

   7 min

   Tip: For firmer yolks, keep the lid on for an extra minute or two.

6. 6

   Taste and serve

   Taste the chickpea mixture and adjust with salt and black pepper; serve with baguette.

   1 min