Spinach with Chickpeas and Fried Eggs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup chopped onion
- 4 large eggs
- 1 teaspoon cumin seeds
- 1/4 teaspoon smoked paprika
- kosher salt, freshly ground pepper
- 2 15-ounce cans chickpeas, rinsed
- ingredient info: smoked paprika is available at most supermarkets.
Preparation Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot. Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes. Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes. Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs. Spoon chickpea stew into bowls and top each with a fried egg. Per serving: 420 calories, 18 g fat, 12 g fiber Nutritional analysis provided by Bon Appétit
Preparation Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot. Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes. Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes. Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs. Spoon chickpea stew into bowls and top each with a fried egg. Per serving: 420 calories, 18 g fat, 12 g fiber Nutritional analysis provided by Bon Appétit
