Moroccan Spiced Chickpea and Egg Skillet

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Stir in the minced garlic, ground cumin, ground paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.

Pour in the diced tomatoes (undrained), rinsed and drained chickpeas, and vegetable broth. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.

Create four small wells in the chickpea mixture. Carefully crack one egg into each well.

Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Remove the skillet from the heat. Garnish generously with fresh chopped cilantro before serving.