Chickpeas with Spinach and Egg
A skillet of chickpeas with spinach, paprika, and a poached egg on top, designed for a nice dinner without complications. If there's any left over, it tastes great the next day with white rice or inside toasted bread.
Author
cocina_lucia
Instructions
Heat two tablespoons of oil in a large skillet. Sauté the garlic, bread, and almonds over medium heat, just until the bread is toasted and the garlic smells good, then transfer everything to a blender.
💡 Tip: If the garlic gets too brown, it will become bitter; remove it as soon as it starts to color.
About 6 min
Add the crushed tomato, paprika, cumin, vinegar, and water to the blender. Blend until you have a thick sauce and taste for salt.
💡 Tip: This sauce is what turns canned chickpeas into a hearty dish.
About 4 min
In the same skillet, add the remaining tablespoon of oil and sauté the spinach in batches until they wilt. Season with salt and pepper moderately.
💡 Tip: There's no need to cook them separately; this way we dirty less and they retain their color better.
About 5 min
Add the chickpeas and the sauce. Mix gently, lower the heat, and cook for 8 minutes, adding a splash of water if you want it more soupy.
💡 Tip: Stir from the edge of the skillet to avoid breaking the chickpeas too much.
About 8 min
Make two wells, crack an egg into each, cover the skillet, and cook for 4 to 5 minutes, until the white is set and the yolk is creamy. Serve with a drizzle of oil and bread.
💡 Tip: If there's any left over, store the chickpeas without the egg and reheat the next day with white rice.
About 5 min
