High-Protein Spinach With Chickpeas And Fried Eggs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 Tbsp. oil in a large heavy pot over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to pot and cook, stirring occasionally, until golden brown and cooked through, 6-8 minutes. Transfer to a plate; set aside.

Step 2

Heat remaining 1 Tbsp. oil in same pot over medium heat. When oil shimmers, add 1 garlic clove. Stir until beginning to turn golden brown, 1–2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2–3 minutes. Transfer to a medium bowl with the chicken; set aside. Wipe out pot.

Step 3

Heat a small amount of oil (about 1 tsp) in same pot over medium heat. Add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3–4 minutes. Add cumin and paprika; stir until cumin is toasted and fragrant, 1–2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8–10 minutes.

Step 4

Add broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon, until sauce is thickened, 15–20 minutes. Fold in cooked chicken and spinach; simmer for flavors to meld, adding more broth by 60ml portions if too thick, 8–10 minutes.

Step 5

Pour oil into a large heavy skillet to a depth of 3mm (about 60ml). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2–3 minutes. Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.

Step 6

Spoon chickpea stew into bowls and top each with a fried egg.