Crispy Chickpea and Spinach Shakshuka

Ingredients

• 6 large eggs
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 3 cups fresh baby spinach
• 1 can (28 oz) crushed tomatoes
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1.5 teaspoons smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne
• Salt and pepper to taste
• Feta cheese, fresh cilantro, and warm pita for serving

Instructions

1. 1

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chickpeas and cook, stirring occasionally, for 8-10 minutes until golden and crispy. Season with a pinch of salt. Remove and set aside.

2. 2

   Reduce heat to medium. Add remaining olive oil, onion, and bell pepper. Cook for 6-7 minutes until softened.

3. 3

   Add garlic, smoked paprika, cumin, coriander, and cayenne. Stir for 1 minute.

4. 4

   Pour in crushed tomatoes, season with salt and pepper, and stir well. Simmer for 10 minutes until sauce thickens slightly.

5. 5

   Stir in spinach until wilted, about 2 minutes.

6. 6

   Stir most of the crispy chickpeas into the sauce. Using a spoon, make 6 wells in the sauce. Crack an egg into each well.

7. 7

   Cover and cook over medium-low heat for 7-10 minutes until whites are set but yolks are still runny. Top with remaining crispy chickpeas, crumbled feta, and cilantro. Serve with warm pita.