Spinach with Chickpeas and Fried Eggs

Cook until spinach is wilted but still bright green, 2-3 minutes.

Transfer to a medium bowl; set aside.

Wipe out pot.

Heat 2 tablespoons oil in same pot over medium heat.

When oil begins to shimmer, 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.

Add 3 cups 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 or a potato masher, until sauce is thickened, 15-20 minutes.

Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.

Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup).

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 (do not turn).

Season eggs with salt and pepper.

Transfer to a plate and repeat with remaining 2 eggs.

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