José Andrés Chickpeas Tomatoes And Eggs Recipes
JOSé ANDRéS' CHICKPEAS, TOMATOES, AND EGGS
Time 20m
Number Of Ingredients 8
Steps:
- prep- 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.
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