Ingredients

• 1 tbsp olive oil
• 1 small red bell pepper, diced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 tbsp tomato paste
• 1 can (400 g) diced tomatoes
• 1 can (400 g) chickpeas, drained and rinsed
• 100 g baby spinach
• 2–4 eggs (1–2 per person)
• 50 g feta cheese, crumbled
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• 1/2 lemon, juice only

Instructions

• Heat olive oil in a skillet over medium heat
• Add onion and red bell pepper, cook 4–5 min until soft
• Stir in garlic, smoked paprika and chili flakes; cook 1 min
• Mix in tomato paste and cook 1 min
• Add diced tomatoes and chickpeas; season with salt and pepper
• Simmer 8–10 min until sauce thickens
• Stir in spinach and cook until wilted (about 2 minutes)
• Make small wells in the sauce and crack in eggs
• Cover skillet and cook 5–7 min until whites are set and yolks still runny
• Sprinkle with crumbled feta cheese
• Squeeze fresh lemon juice over the top
• Garnish with parsley and serve

Notes

• Avoid cumin (past experience was not great) – smoked paprika adds depth
• The addition of spinach increases nutritional value and creates a more balanced meal
• Feta cheese and lemon juice add brightness and tanginess that complements the tomato base
• Serve with a simple side salad for a complete meal
• For extra creaminess, dollop Greek yogurt on top

Nutrition (per serving)

• Calories: ~350 kcal
• Protein: 18 g
• Carbs: 36 g
• Fat: 16 g
• Fiber: 12 g