Turkish Spiced Chickpea and Egg Skillet

Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium heat.

Add 1/2 medium chopped onion and cook for 3-4 minutes until softened and translucent.

Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes (if using). Cook for 1 minute until fragrant.

Add 1 can of rinsed and drained chickpeas and 1/2 cup undrained canned diced tomatoes to the skillet. Stir well to combine and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.

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

Cover the skillet and cook for 4-6 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Garnish with 2 tablespoons fresh chopped parsley and serve immediately.