North African Spiced Chickpea and Egg Skillet

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add chopped onion and cook for 5-7 minutes, until softened and translucent.

Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more, until fragrant.

Pour in the diced tomatoes and their juices, along with the rinsed and drained chickpeas. Bring the mixture to a simmer, then reduce heat to low and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Stir in the fresh spinach until it wilts, about 2-3 minutes. Season the mixture with salt and black pepper.

Make two small wells in the chickpea mixture and carefully crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.

Serve immediately, directly from the skillet or portioned into bowls.