For meals with weeknight ease, Özlem Warren (author of “Özlem’s Turkish Table”) turns a trusty trio—canned chickpeas, eggs and seasonal greens—into a shakshuka-like dish. “Growing up in Turkey, my dear father was a lover of eggs cooked this way,” she says. To make our version of her dish, in a 12-inch nonstick skillet over medium-high, heat 2 tablespoons extra-virgin olive oil until shimmering. Add 1 small yellow onion (finely chopped) and cook, stirring occasionally, until softened and beginning to brown. Add a 151⁄2-ounce can chickpeas (rinsed, drained and patted dry), 3⁄4 teaspoon Aleppo pepper (or 1⁄4 teaspoon red pepper flakes), 1⁄2 teaspoon ground cumin and 1⁄2 teaspoon each kosher salt and black pepper, then cook, stirring, until fragrant. Add two 5-ounce containers baby spinach and cook, tossing with tongs, until the leaves are fully wilted. Season to taste. Reduce to medium-low. Use the back of a spoon to form 4 evenly spaced wells in the spinach mixture deep enough that the bottom of the pan is visible. Crack 1 egg into each (4 total), then sprinkle with salt and black pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet halfway through for even cooking. Remove the pan from the heat. Sprinkle with additional Aleppo pepper and drizzle with additional oil. Serve with plain yogurt and bread.