Spanish Chickpea and Spinach Stew with Eggs

Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook for 5-7 minutes, until softened and translucent.

Add minced garlic, smoked paprika, and cumin to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the diced tomatoes (undrained) and rinsed chickpeas. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.

Stir in the fresh spinach, salt, and black pepper. Cook for 2-3 minutes, or until the spinach has wilted.

Create four small wells in the stew. Carefully crack one egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Serve immediately, perhaps with a slice of crusty bread for dipping.