José Andrés' Chickpeas, Tomatoes, and Eggs
- Extra Virgin Olive Oil (a lot!)
- 4-6 garlic cloves unpeeled or peeled
- 2 15.5oz cans chickpeas saving the liquid
- 1 28-oz can crushed tomatoes or 1-2 jars of your preferred tomato sauce
- Eggs (2 per person)
- Crusty bread (for serving/dipping)
- In a large sauté pan, heat up a few tablespoons of (Spanish!) extra virgin olive oil.
- Toss in the garlic cloves when the oil is hot, and let them cook until you can smell the garlic, a minute or two.
- Add the chickpeas without their liquid and cook for 1-2 minutes to crisp them up in the oil just a bit, then add the tomatoes and chickpea water, and the pimentón.
- Stew it all together on medium heat for 3-4 minutes until it’s warm and bubbling, then with a spoon, make little pockets in the stew in which to add the eggs.
- Carefully crack the eggs into the pockets, and let them poach for 4-6 minutes, until the whites are fully opaque but the yolks are still runny. You can put a lid on the pot if you want to speed this up.
- Taste the stew and adjust with salt and more paprika.
-Spoon the eggs and stew into bowls (carefully so the yolks don’t break!) and drizzle some more olive oil on top and maybe a dusting of pimentón.
- Serve hot with crusty bread.