Spiced Chickpea & Spinach Skillet with Fried Egg — 32g Protein, Under $2.50
This is the dinner you make when you think there’s nothing to eat. A can of chickpeas, a handful of spinach, and an egg are all it takes to put together a genuinely satisfying, high-protein skillet meal that costs under $2.50 and takes less than fifteen minutes. The chickpeas get crispy at the edges from a quick pan-fry in warm spices, the spinach wilts in around them, and a fried egg on top ties everything together with a rich yolk that acts as its own sauce. Simple, filling, and punching way above its price point.
Ingredients
Method
- Pat the drained chickpeas dry with a paper towel — this is key for getting crispy edges.
- Heat olive oil in a skillet over medium-high heat. Add the diced onion and cook for 2 minutes.
- Add the chickpeas in a single layer. Cook without stirring for 2–3 minutes until the bottoms begin to brown and crisp.
- Stir, then add the minced garlic, cumin, smoked paprika, turmeric, salt, pepper, and chili flakes. Toss to coat everything and cook for another 1–2 minutes.
- Add the spinach on top and stir until it wilts completely, about 1–2 minutes. If using frozen spinach, stir in and heat through.
- Taste and adjust seasoning. Push the chickpea mixture to the sides of the pan, creating two small wells in the center.
- Crack one egg into each well. Reduce heat to medium-low, cover the pan, and cook for 2–3 minutes until the whites are set but the yolks are still slightly runny.
- Remove from heat. Squeeze lemon juice over the top if using. Serve directly from the pan with yogurt on the side.
