Instructions

Follow the steps and taste along the way.

1. Prepare the vegetables

   After rinsing the chickpeas, dry them thoroughly with a clean kitchen towel so they toast in the pan rather than steam. Finely chop the onion, dice the pepper, and mince the garlic.

2. Toast the chickpeas and vegetables

   Heat the oil in a large skillet with a lid over medium-high heat. Add the chickpeas and cook for 4 minutes, stirring occasionally, until golden spots begin to form on some of them. Add the onion and pepper and cook for another 5 minutes, until the onion softens. Stir in the garlic, cumin, smoked paprika, and chili; stir for 30 seconds.

3. Thicken the tomato sauce

   Pour in the chopped tomatoes and add 2 g of salt and the black pepper. Bring the mixture to a gentle simmer and cook uncovered for 8 minutes, stirring once or twice. The sauce should thicken, but the chickpeas should remain whole.

4. Add the spinach and eggs

   Stir in the spinach and cook for about 1 minute, just until wilted. Make four wells in the sauce and crack an egg into each one. Season with the remaining 1 g of salt, cover, and cook over low heat for 6–8 minutes, until the egg whites are set and the yolks remain soft.

5. Finish and serve

   Remove the skillet from the heat. Drizzle the sauce with lemon juice and sprinkle with crumbled feta. Serve immediately while the eggs are warm and the yolks are soft; spoon out a portion of chickpeas and one egg for each person.