Originally posted November 09, 2012

Eggs poached in chick pea spinach stew

Eggs poached in chick pea spinach stew by alchemisty

a quick and yummy autumn dinner.


  • 1 T olive oil
  • 1 bag spinach
  • 1 small onion, chopped
  • 1 C chopped mushrooms
  • 1/2 C chopped yellow bell pepper
  • 1 t cumin
  • 1 t paprika
  • 1 can chick peas
  • 1.5 C vegetable stock
  • 4 eggs
4 servings


saute the onions, mushrooms and bell pepper in the olive oil, about 5 minutes. add the cumin, paprika and chick peas and saute until well mixed. add the stock and the spinach, cover and cook until the spinach is wlited. stir. make little indentations in the mixture for each egg. crack an egg into a bowl (to make sure there are no stray shells) and then pour in to an indentation. repeat with each egg. cover and cook until the eggs are done (roughly 5 minutes). serve with hearty toasted bread.

25 minutes



There are no comments. Be the first to add one.

Adapted from

Bon Appetit

views saves adapts comments
1,067 0 0 0