Chickpea & Spinach Shakshuka (Mediterranean Twist)

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp crushed red pepper flakes(optional)
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 cup chickpeas (canned), drained and rinsed
• 2 cups baby spinach
• 4 eggs
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic. Rinse and drain the chickpeas. Measure spices and tomatoes. Wash and set aside the spinach.

2. 2

   Cook sauce (about 10 minutes): Heat olive oil in a skillet over medium heat. Sauté onion until softened, 4–5 minutes, then add garlic and cook 30 seconds. Stir in cumin, smoked paprika, coriander, and red pepper flakes (if using) for 30 seconds. Add tomato paste and cook 1 minute, then stir in crushed tomatoes and chickpeas. Simmer gently until slightly thickened, 5–6 minutes.

3. 3

   Add spinach (about 3 minutes): Stir in spinach and cook until wilted, 2–3 minutes. Season with salt and black pepper to taste.

4. 4

   Poach eggs (about 7 minutes): Make 4 small wells in the sauce. Crack an egg into each well. Cover and cook on low until whites are set and yolks are to your liking, about 6–7 minutes. Finish with lemon juice (if using) and serve immediately.