Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Finely dice the onion, mince the garlic, and chop the parsley. Rinse the chickpeas and drain them well. Crack each egg into a separate small bowl.
Sauté the onion and spices
Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook for 5–6 minutes, until softened and lightly golden around the edges. Stir in the garlic, cumin, smoked paprika, and chili flakes; cook for another 30 seconds, stirring, until fragrant but not scorched.
Thicken the tomato base
Pour in the chopped tomatoes and add the salt and black pepper. Stir and simmer uncovered for 8–10 minutes, until the sauce has visibly thickened and small bubbles appear on the surface.
Stir in the chickpeas and spinach
Stir the chickpeas into the sauce and cook for 4 minutes, until heated through and coated with tomatoes. Add the spinach by the handful and stir for about 2 minutes, until wilted but still bright green.
Cook the eggs and season
Make four wells in the mixture and pour one egg into each. Cover the skillet and cook over low heat for 6–8 minutes, until the whites are set and the yolks remain soft; cook for 1–2 minutes longer if needed. Remove from the heat, drizzle with lemon juice, and sprinkle with parsley. Serve immediately, straight from the skillet.
