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Quick Turkish Eggs, Spinach & Chickpeas

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Quick Turkish Eggs, Spinach and Chickpeas

Eggs are simply poached with chickpeas and spinach. This can be a hearty breakfast or a quick and easy light meal. Super simple and one-pan preparation makes it perfect for a snappy weeknight meal or weekend brunch.

 

Yield

4 servings

Prep

5 min

Cook

15 min

Ready

20 min

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil, extra-virgin
* Camera
1 small onions
diced
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15 ounces chickpeas (garbanzo beans)
canned
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1 teaspoon Aleppo pepper
or substitute, see notes
*
½ teaspoon salt
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teaspoon black pepper
fresh ground
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10 ounces baby spinach
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4 large eggs
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Garnish
1 pinch Aleppo pepper
or paprika
*
¼ cup yogurt, plain
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1 tablespoon olive oil, extra-virgin
for drizzling
* Camera

Ingredients

Amount Measure Ingredient Features
1 olive oil, extra-virgin
* Camera
0 onions
diced
* Camera
0 chickpeas (garbanzo beans)
canned
* Camera
0 Aleppo pepper
or substitute, see notes
*
0 salt
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0 black pepper
fresh ground
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0 baby spinach
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0 eggs
* Camera
Garnish
0 Aleppo pepper
or paprika
*
0 yogurt, plain
* Camera
0 olive oil, extra-virgin
for drizzling
* Camera

Directions

Tip: Don't have Aleppo pepper on hand? Use 1/8 teaspoon of cayenne, 1/8 teaspoon of smoked paprika, and 1/2 teaspoon of ground cumin as a substitute.

Heat the olive oil in a large nonstick skillet or saute pan over medium-high heat until it shimmers.

Add onion, stirring occasionally, until softened and beginning to brown.

Add chickpeas, Aleppo pepper, salt, and black pepper, and cook for a couple of minutes until fragrant.

Add spinach and cook, tossing and stirring to incorporate the spinach, just until the leaves are wilted. Taste and adjust seasoning.

Create four wells in the mixture down to the bottom of the pan using the back of a wooden spoon for the eggs and crack an egg into each of the wells.

Cover and cook until the egg whites are set, but the yolks are still a bit runny, which will create a bit of a sauce, about 6 minutes (plus or minus a minute).

Garnish with a sprinkle of more Aleppo pepper (or paprika) and a drizzle of olive oil.

Serve with some yogurt and bread.



* not incl. in nutrient facts Arrow up button

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