Build the bean base: Set a 10-inch skillet with a lid over medium heat. Add the olive oil and let it warm for about 30 seconds.

Add the chopped onion and 1/2 teaspoon of the salt to the skillet. Cook, stirring often, for 5 to 6 minutes, until the onion is soft and lightly golden.

Add the sliced garlic and crushed red pepper to the skillet. Cook for 30 seconds, just until the garlic smells fragrant.

Put the chopped artichoke hearts into the skillet. Cook for 2 to 3 minutes, stirring a few times, until the pieces are hot and starting to color at the edges.

Add the cannellini beans, reserved 1 tablespoon artichoke marinade, water, black pepper, and lemon zest to the skillet. Stir gently and bring the liquid to a steady simmer.

Use the back of a spoon to mash about 1 cup of the beans against the side of the skillet. Stir the mashed beans back into the pan.

Simmer the bean mixture for 2 to 3 minutes, stirring once or twice, until it looks slightly creamy and no longer watery.

Add the spinach to the skillet in 2 or 3 handfuls. Stir after each handful until the leaves wilt and make room for the rest.

Stir in 1/4 cup of the Parmesan. Taste the bean mixture and add the remaining 1/4 teaspoon salt if it needs it.

Add the eggs: Use a spoon to make 6 shallow wells in the bean mixture. Keep the skillet over medium-low heat.

Crack 1 egg into a small bowl, then slide it into one well in the skillet. Repeat with the remaining eggs, putting 1 egg into each well.

Cover the skillet with the lid and cook for 5 to 7 minutes, until the egg whites are set and the yolks are still a little soft. Cook 1 to 2 minutes longer if you want firmer yolks.