This is a quick, delicious supper dish that won’t heat up your kitchen on a hot summer day. It’s versatile, too, so go ahead and adjust the seasonings as you like. And although I haven’t done this, I bet wrapping each serving in a warm flour tortilla, pita bread, or naan would be terrific.
Eggs with Spinach and Chickpeas
(adapted from Milk Street Tuesday Nights)
Serves
4
Ingredients
2
tablespoons olive oil
1
tablespoon butter
1
small yellow onion, finely chopped
1 or 2 cloves garlic, minced
15
½-ounce can chickpeas, rinsed, drained, and patted dry (patting dry is an
important step to keep the chickpeas from spattering)
¼
teaspoon red pepper flakes
½
teaspoon ground cumin
Salt
and black pepper
10
ounces fresh baby spinach
4 large eggs (if anyone wants more than 1 egg, increase number as needed)
Optional
for serving – plain yogurt, more olive oil, crusty bread or toast
Directions
If you're good at working between two pans at once, go ahead and juggle steps 1 and 2 simultaneously. Doing 1 first and then 2 is perfectly fine, too.
1. Heat
olive oil, until shimmering, in a large pot or kettle over medium-high heat (the large pot comes in handy when adding all that spinach). Add
onion and garlic. Cook, stirring occasionally, until onion is softened and beginning to brown, 3
to 4 minutes. Add chickpeas, red pepper flakes, cumin, and ½ teaspoon each of
salt and black pepper. Cook, stirring, until fragrant, 30 to 60 seconds. Add spinach
and cook, turning and tossing with tongs, until leaves are fully wilted, 2 to 3
minutes. Taste and adjust seasoning with more salt and black pepper.
To
serve: portion the spinach mixture onto plates. Top each portion with one or two eggs.
Sprinkle eggs with more red pepper flakes, salt, and black pepper to suit your taste. Serve with
a dollop of plain yogurt if you like, a drizzle of olive oil, and crusty bread
or toast.
I vote for a runny yolk that adds a bit of sauce to this tasty mix.
ReplyDeleteI agree, Libby. Thanks for stopping by today.
DeleteI'm going to try this! I bet you could make it with poached eggs as well.
ReplyDeletePoached eggs would be terrific, Peg. Thanks for thinking of that!
Delete