Shakshuka with chickpeas and spinach

Ingredients

0 of 16 out on the counter

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp paprika
• ¼ tsp black pepper
• 1 tbsp no-salt-added tomato paste
• 2 cans (14.5 oz each) no-salt-added diced tomatoes, with their juice
• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed
• 2 cups packed baby spinach
• ¼ tsp salt
• 1 tbsp lemon juice
• 4 large eggs
• 1 tbsp crumbled feta cheese
• ¼ cup chopped fresh parsley

All set! Everything is out. Time to bake.

Method

1. 1Set a deep skillet with a lid on medium heat and warm the oil. Cook the onion and red pepper for 6 to 8 minutes, until soft.
2. 2Stir in the garlic powder, cumin, paprika, black pepper and tomato paste. Cook for 1 minute, until the paste darkens a shade.
3. 3Add the tomatoes with their juice and the chickpeas. Simmer on low, stirring now and then, for 20 minutes. At 5,300 ft simmered food takes about a quarter longer, so this runs a little past the usual 15. The sauce is ready when a spoon drawn across the pan leaves a trail that holds.
4. 4Stir in the spinach, the salt and the lemon juice until the spinach wilts, about 1 minute.
5. 5With the back of a spoon, press four hollows into the sauce and break one egg into each. Put the lid on and cook on low for 8 to 10 minutes, until the whites are opaque and the yolks are firm. Check the eggs with a thermometer: 160 °F.
6. 6Scatter the feta and parsley over the top and bring the skillet to the table. Serve at once.
7. 7Cool leftover sauce in a shallow container within 2 hours, then refrigerate. Reheat to 165 °F; add fresh eggs only when you reheat.