Egyptian-Inspired Chickpea and Egg Skillet

Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.

Add 1/2 cup of chopped yellow onion and cook for 3-4 minutes until softened.

Stir in 1 minced garlic clove, 1/2 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of turmeric powder. Cook for 1 minute until fragrant.

Add the rinsed and drained 15-ounce can of chickpeas to the skillet. Stir well to coat the chickpeas with the spices and cook for 3-5 minutes, allowing them to warm through.

Create two small wells in the chickpea mixture. Carefully crack 2 large eggs into each well.

Season the eggs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Garnish with 2 tablespoons of fresh chopped parsley before serving immediately.