Chickpeas with Peppers & Eggs

Toast cumin seeds and mustard seeds in a large dry skillet over medium heat, shaking occasionally, until the seeds begin to crackle and pop, about 5 minutes. Add 2 Tbsp. olive oil, turmeric, curry powder, and paprika; cook, stirring frequently, for 45 seconds.

Add bell pepper, chile pepper, onion, garlic, and tomatoes; cook until the onions are translucent, about 5 minutes.

Add chickpeas and salt; stir to combine. Cook until the tomatoes become soft, 5 to 7 minutes. Add spinach and lemon juice; cook, stirring, until the spinach has wilted, about 1 minute. Cover and remove from heat.

Heat the remaining 2 tsp. oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.

To serve, divide the chickpea mixture among 4 bowls. Top each with an egg; sprinkle with cilantro, if desired.