Chickpea spinach shakshuka

Serves 4

Ingredients

• 6 large eggs
• 1 can chickpeas, rinsed
• 1 can crushed tomatoes
• 4 cups spinach
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Fine salt and black pepper, to taste
• Optional brand pick: Goya Low Sodium Chick Peas (or any no-salt-added chickpeas)

5 steps

Method

1. Prep every ingredient before heating the skillet; the cooking moves quickly.
2. Heat a large skillet over medium-high with the oil. Brown the main ingredient.
3. Add the vegetables and cook for 5 to 7 minutes, stirring, so they stay colourful and lightly crisp.
4. Add the seasonings and a splash of water. Toss for 2 minutes to coat.
5. Take off the heat, taste, and serve with the listed accompaniment.