Shakshuka-Style Skillet with Chickpeas and Spinach

Ingredients

• 8 eggs
• 3 tbsp avocado oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 28 oz can crushed tomatoes
• 15 oz can canned chickpeas, drained
• 4 cups baby spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 3 scallions, sliced(optional)

Instructions

1. 1

   Heat avocado oil in a large skillet over medium heat. Sauté onion and bell pepper until soft, 6-8 minutes.

2. 2

   Add garlic, smoked paprika, and cumin; cook 1 minute until fragrant.

3. 3

   Stir in crushed tomatoes and chickpeas; simmer uncovered 12-15 minutes until thickened. Season with salt and black pepper.

4. 4

   Fold in spinach until wilted.

5. 5

   Make 8 wells in the sauce and crack an egg into each. Cover and cook 6-8 minutes until whites are set and yolks are jammy.

6. 6

   Scatter cilantro and scallions over the top and serve directly from the skillet.