Eggs with Chickpeas and Spinach

To make a super-simple, blazingly fast dinner, Özlem Warren, author of “Özlem’s Turkish Table,” combines humble chickpeas and hearty greens in a skillet and poaches a few eggs right in the mix. For ease, we use canned chickpeas. Aleppo pepper (or red pepper flakes, if that’s what you have in the pantry) and earthy cumin season the dish and add heady aroma. Warren says, “Don’t have any chickpeas? Use butter beans or cannellini beans for another delicious variation.”

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Add the chickpeas, Aleppo pepper, cumin and ½ teaspoon each salt and black pepper, then cook, stirring, until fragrant, 30 to 60 seconds. Add the spinach and cook, turning and tossing with tongs, until the leaves are fully wilted, 2 to 3 minutes. Taste and season with salt and black pepper.

Step 2

2. Reduce to medium-low. Use the back of a spoon to form 4 evenly spaced wells in the spinach mixture, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each, then sprinkle with salt and black pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet halfway through for even cooking.

Step 3

3. Remove the pan from the heat. Sprinkle with additional Aleppo pepper and drizzle with additional oil. Serve with yogurt and bread.

Step 4

Don’t forget to pat the drained chickpeas dry to wick away at least some of the moisture. This will help prevent splattering when the chickpeas are added to the skillet.