Spinach and chickpeas in tomato sauce with a fried egg
Spain on a Fork · ♥ 1.8K likes · 41.8K views · 7 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 1 whole onion
- 4 cloves garlic
After a couple of minutes add the diced onion and chopped garlic and mix continuously so they sauté evenly.
- 2½ g sweet smoked Spanish paprika
- 1 g ground cumin
After three to four minutes, when the onion is translucent, add the paprika and cumin and mix quickly to coat.
- 225 g tomato sauce
- 440 g canned chickpeas
- sea salt
- black pepper
Add the tomato sauce and the drained chickpeas, season with sea salt and black pepper, mix gently and simmer without stirring.
- ¼ cup vegetable broth
After the sauce has simmered five to seven minutes and thickened slightly, add the spinach in batches so the pan is not crowded.
- ¼ cup extra virgin olive oil
Heat a small fry pan over medium heat with the quarter cup of olive oil. Crack each egg into its own bowl.
- 2 whole eggs
- sea salt
- black pepper
Slide an egg into the hot oil and leave it without stirring one to two minutes for a crisp underside, then spoon the hot oil over the top for a few seconds only so the yolk is not overcooked. Repeat for the second egg and season both.
Spoon some of the spinach mixture into a shallow bowl, set a fried egg on it and add more of the mixture around, leaving the yolk exposed.
Assembling and tasting