Chickpea, Potato and Egg Skillet

Ingredients

• 700 gram chat potatoes
• 1 tin chickpeas
• 6 piece eggs
• 1 tin crushed tomatoes
• 1 piece brown onion
• 2 teaspoon smoked paprika
• 3 clove garlic
• 3 tablespoon olive oil
• 80 gram baby spinach
• 1/2 bunch flat-leaf parsley

Instructions

1. 1Cut the potatoes into 1.5cm cubes.
2. 2Heat the oil in a large frying pan over medium heat and fry the potatoes for 14 minutes, turning occasionally, until crisp and cooked through.
3. 3Add the diced onion, crushed garlic and paprika and fry for 3 minutes, until the onion softens.
4. 4Stir in the drained chickpeas and the tomatoes and simmer for 5 minutes, until the sauce thickens.
5. 5Make six dips in the mixture with a spoon and crack an egg into each one.
6. 6Cover and cook over low heat for 6 minutes, until the whites are set but the yolks still wobble.
7. 7Tuck the spinach into the gaps to wilt and scatter with parsley.