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Add 1 egg to a sauce pan, cover the egg with just enough water to cover it by 1 inch and heat the pan with a high heat, remove the egg from the sauce pan after 12 minutes and run cold water on it
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Meanwhile, heat a stock pot with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
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Once the oil gets hot, add 5 cups of spinach to the stock pot and cover the pot with a lid
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Remove the lid after cooking the spinach for 1 minute, add 1 cup of jarred chickpeas, 2 cups of water, 1 bay leaf, and season with sea salt
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Grab a non-stick frying pan, heat with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
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Once the oil gets hot, add 2 minced garlics and mix with the oil
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30 seconds after adding the garlic, add 1/2 cup of diced onions to the garlic and mix
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After cooking the onions for 2 minutes add 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cumin, a pinch of sea salt, 1/2 cup of tomato puree and mix everything together
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After letting the tomato simmer for about 5 minutes, add all the mixture in the frying pan to the stock pot with the spinach, mix together, cover with a lid, and lower the fire to a LOW heat
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Cut the boiled egg into 4 quarters and set aside
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After letting the stew simmer for about 15 minutes, turn off the fire and plate the stew into two shallow bowls
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Garnish with the bowls with the eggs and some fresh parsley
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Enjoy!