Spanish Spinach and Eggs | A CLASSIC Recipe from Sevilla Spain

These Spanish Spinach and Eggs, known as Espinacas con Garbanzos y Huevo, are truly what the Spanish kitchen is all about. We´re talking spinach and chickpeas that are simmered in a delicious tomato sauce, and then it´s topped off with a fried egg to take things to the next-level.

This dish hails from the beautiful province of Sevilla, where it´s typically served as a starter or even for dinner. But you can totally enjoy it for breakfast. Either way, serve this dish next to a crunchy baguette to mop up all that goodness.

What really flavors this dish is the sweet smoked Spanish paprika and the cumin. You can add in other spices if you like. Like a little chili powder for heat, or even some aromatic herbs for fragrance. But typically, just the paprika and cumin are used.

TIPS & TRICKS to Make this Recipe: For the spinach I used fresh bagged spinach. But you can also use frozen spinach if you like. Just make sure to fully thaw out beforehand, and then drain out any of the excess water.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SWEET SMOKED SPANISH PAPRIKA
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Spinach and Eggs

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Spanish Spinach and Eggs

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2

Calories 610 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 6 tbsp extra virgin olive oil 90 ml
• 1 small onion
• 4 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1 gram
• 4 tomatoes
• 15.5 oz can chickpeas 440 grams
• 10 oz fresh bagged spinach 300 grams
• 1/4 cup vegetable broth 60 ml
• 2 eggs
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

2. After a couple minutes add in the onion finely diced and the garlic roughly chopped, mix with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the 4 tomatoes finely grated, the canned chickpeas (drained and rinsed) and season with sea salt and black pepper, mix together and then simmer

3. Once the grated tomato has slightly thickened up, about 5 to 7 minutes, add in the spinach roughly chopped, I like to add it in there in batches and mix, to not overcrowd the pan

4. Once all the spinach has been added and mixed in, add in the vegetable broth and lower to a low heat

5. Meanwhile, heat a small fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil, once the oil is hot fry eggs, making sure to keep the egg yolk creamy, once cooked, season the eggs with sea salt & black pepper

6. After simmering the spinach mixture for 5 to 7 minutes, remove from the heat

7. Transfer the spinach mixture into shallow bowls, then top off each one with a fried egg, then again with a little spinach mixture, making sure to leave the egg yolk exposed, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Spinach and Eggs

Amount Per Serving

Calories 610 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 6g38%

Trans Fat 0.01g

Polyunsaturated Fat 6g

Monounsaturated Fat 23g

Cholesterol 164mg55%

Sodium 802mg35%

Potassium 1858mg53%

Carbohydrates 51g17%

Fiber 17g71%

Sugar 9g10%

Protein 24g48%

Vitamin A 16112IU322%

Vitamin C 78mg95%

Calcium 293mg29%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

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