Spicy Chick Pea & Tomato Sauté with Poached Eggs

Create this hearty stew easily and quickly with staples from your pantry. Top it with a creamy poached egg to make a truly substantial meal. It's also delicious served over whole wheat couscous or brown rice.

Prep Time:  5 minutes
Cook Time: 25 minutes
Yield: 6 Servings


  • 2 tsp extra virgin olive oil
  • 2 cups chopped onion
  • 1 tsp table salt, divided
  • 2 cloves minced garlic
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 1 ½  tsp spicy pimentón (smoked paprika)
  • 1 15 oz can diced tomatoes in their own juice, undrained
  • 2 15 oz cans chickpeas, drained & rinsed
  • 1 ½ cups roasted peppers, drained & chopped
  • 2 5 oz containers pre-washed baby spinach
  • 2 TB water
  • 6 large eggs
  • ¼ cup chopped parsley


Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and sauté, stirring frequently, for 10 minutes or until softened. Stir in garlic, cumin, cayenne, and pimentón and cook for 1 minute. Add tomatoes, roasted peppers, and chickpeas to pan, stir to combine, and mash chickpeas slightly with a potato masher. 

Use tongs to toss in baby spinach, sprinkle mixture with water, and cook, covered for 5-10 minutes or until spinach is wilted (tossing mixture once half-way through). Stir in remaining ½ tsp salt. Carefully crack each egg into a small cup and slide over stew. Cover and cook until whites are set, about 5 minutes. Garnish with parsley and serve warm.