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In a pan over medium heat, sauté the shallot and garlic with olive oil for 1 minute.
Add the chickpeas and ground cumin and cook for another minute.
Add the baby spinach and season well. Cook for one more minute. With a wooden spoon, create a circle with the spinach chickpea mixture, leaving a hole in the center. Crack the egg in the center.
Cover the pan and cook for 3-4 minutes, until the white is solid but the yolk is still runny.
Crumble de feta cheese and add a pinch of red pepper flakes.
Transfer to a plate and serve with grilled bread.
Source: Dash of Honey
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