I have always loved Mediterranean egg dishes like this that combine hearty beans, tomatoes, veggies, and fried eggs. Whether for breakfast, lunch, or dinner they are the ultimate comfort food and perfect with some crusty bread for dipping. This version uses chickpeas, whole canned tomatoes, and spinach combined with garlic, onion, cumin, and paprika. It's warm, slightly smoky, and packed with delicious flavor.
Spinach and Chickpea Skillet with Eggs
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- 1 tbsp. olive oil
- 4 U garlic cloves, thinly sliced
- 1 U onion, chopped
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 24 oz. canned chickpeas, drained and rinsed
- 14 oz. canned whole tomatoes, drained
- 2 cups vegetable broth
- 8 cups spinach, chopped
- Salt and pepper
- 4 U eggs
Heat the olive oil in a skillet. Add the garlic and onion. Cook for 4-5 minutes until fragrant and beginning to become translucent. Add the cumin and paprika. Cook for 30 seconds.
Add the chickpeas and tomatoes. Cook for 6-8 minutes until chickpeas begin to brown.
Add the broth and spinach. Cook for 8-10 minutes, smashing some of the chickpeas with the back of your spoon, until the sauce thickens. Season with salt and pepper.
Cook eggs to your liking. Serve over the chickpea, tomato, and spinach mixture.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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