Andalusian Espinacas con Garbanzos with Egg

Ingredients

• 1 can chickpeas, drained and rinsed
• 5 oz baby spinach
• 2 large eggs
• 2 slices crusty bread
• 3 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1 tbsp sherry vinegar
• 1/3 cup vegetable stock
• 1 tbsp chopped parsley
• 1 tsp lemon juice
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Toast the bread until crisp, tear one slice into small pieces, and reserve the other for serving.
2. Heat 2 tablespoons oil in a skillet and fry the garlic slices just until pale gold; remove half for garnish.
3. Add torn toast, paprika, cumin, vinegar, and stock, then mash briefly with a spoon to form a rustic thick sauce.
4. Add chickpeas and simmer for 5 minutes, crushing a few beans so the sauce clings to the rest.
5. Fold in spinach until wilted, then make two wells and crack in the eggs; cover and cook until whites are set.
6. Season, finish with lemon, parsley, and crisp garlic, and serve with the reserved bread.

Allergen note: Contains egg and gluten if served with bread; check stock and bread labels.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.