Poached eggs with Spanish chickpeas
Spain on a Fork · ♥ 1.8K likes · 33.2K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
- ½ tbsp white wine vinegar
Fill a saucepan to about halfway with water, add the white wine vinegar, and heat on medium. The vinegar firms the whites faster and keeps the yolk creamy.
Heat a large fry pan on medium and add the extra virgin olive oil.
- 2 tbsp extra virgin olive oil
- 1 whole onion
- 6 cloves garlic
Finely chop the onion and roughly chop the garlic, then add both to the pan and mix continuously so they saute evenly without browning.
- 2½ g sweet smoked Spanish paprika
- 1 g ground cumin
After 3 to 4 minutes, once the onion is translucent, add the paprika and cumin and mix quickly to coat.
- 250 g canned tomato sauce
- 570 g cooked chickpeas
- 8 g chopped parsley
- sea salt
- freshly cracked black pepper
Add the tomato sauce, the drained chickpeas and the chopped parsley, season with sea salt and black pepper, and mix gently.
Bring the saucepan water to a simmer, not a boil, or the eggs break apart. Whisk the water into a whirlpool.
- eggs
Crack each egg into its own bowl, then slide one into the whirlpool and leave it 3 to 4 minutes.
Lift the poached egg out with a slotted spoon onto a dish lined with paper towels, and poach the remaining eggs the same way.
After about 10 minutes simmering, transfer the chickpeas to a serving dish.
Plating and tasting
- black pepper
- chopped fresh parsley
Top with a poached egg, season the egg with black pepper, and sprinkle with chopped parsley.