Quick Turkish Eggs, Spinach & Chickpeas

Directions

Tip: Don’t have Aleppo pepper on hand? Use ⅛ teaspoon of cayenne, ⅛ teaspoon of smoked paprika, and ½ 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.