Mediterranean Chickpea Breakfast Skillet
Chickpeas, tomatoes, spinach, feta, olives, and gently cooked eggs make a colorful one-pan Mediterranean breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can chickpeas 15 ounces, drained and rinsed
- 1 cup cherry tomatoes halved
- 3 cups baby spinach
- 4 large eggs
- 1/3 cup crumbled feta cheese
- 1/4 cup sliced Kalamata olives
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Heat the olive oil in a large skillet over medium heat and cook the onion for 4 minutes.
- Add the garlic, cumin, and smoked paprika and cook for 30 seconds.
- Stir in the chickpeas and tomatoes and cook for 5 minutes, then fold in the spinach until wilted.
- Make four wells in the mixture, crack in the eggs, cover, and cook for 6 to 8 minutes until the whites are set.
- Scatter the feta, olives, and parsley over the skillet and serve warm.