Garbanzos and Spinach with Fried Eggs (30-Minute Skillet)
Bright, glossy wilted spinach and fork-tender chickpeas swim in a slightly thick, smoky tomato pan sauce studded with caramelized onion and garlic, then finished with runny fried eggs that add richness when broken into the skillet. The contrast of silky yolk, soft beans, and a touch of heat makes every bite layered and satisfying.
Swap canned chickpeas for cooked dried chickpeas if you prefer a firmer texture, and use baby kale or Swiss chard in place of spinach for a sturdier leaf. If you want a vegan version, skip the eggs and stir in a spoonful of tahini or a splash of extra-virgin olive oil at the end for creaminess.
Serve straight from the skillet for casual weeknight dinners, brunch, or a packed lunch warmed the next day. Offer crusty bread or warmed pita for sopping up yolks and sauce, and add olives or crumbled feta for a Mediterranean twist when entertaining.
How to Make It
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1
Heat a 12-inch (30 cm) skillet over medium heat and add olive oil.
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2
Add thinly sliced onion to the skillet and cook, stirring occasionally, until soft and beginning to color, about 6–8 minutes.
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3
Mince the garlic and add it to the pan with smoked paprika, ground cumin, and red pepper flakes; cook, stirring, until fragrant, about 30 seconds.
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4
Stir in tomato paste and cook 1 minute, then add diced tomatoes and bring to a gentle simmer, scraping up any browned bits from the pan.
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5
Add drained chickpeas, stir to combine, and simmer 6–8 minutes so the sauce thickens and the chickpeas absorb flavor; season with 1 tsp salt and 1/2 tsp black pepper.
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6
Add baby spinach in batches, stirring until just wilted between additions; squeeze in lemon juice and adjust seasoning with remaining salt and pepper.
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7
Make four small wells in the chickpea-spinach mixture and crack an egg into each well. Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks are still runny, about 5–7 minutes (cook longer for firmer yolks).
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8
Sprinkle chopped parsley over the skillet, remove from heat, and let sit 1 minute. Serve straight from the pan with crusty bread or warmed pita for dipping.
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