Professional Chef Julie Hartigan is helping you spice up spring with an easy Mediterranean stew.
1 tsp extra virgin olive oil 1 chopped onion
1 tsp table salt divided 1 clove minced garlic
1 tsp cumin
1 tsp spicy smoked paprika
1 15 oz can of roasted diced tomatoes in their own juice undrained
1 15 oz cans chickpeas drained and rinsed
12 oz roasted peppers drained and chopped
1 5 oz containers pre-washed baby spinach
4 large eggs
¼ cup chopped parsley
1/4 cup crumbled feta cheese
1. Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and sauté, stirring frequently, for 5 minutes or until softened. Stir in garlic, cumin, cayenne, and pimentón and cook for 1 minute. Add tomatoes, roasted peppers, and chickpeas to pan, stir to combine, and mash chickpeas slightly with a potato masher.
2. Use tongs to toss in baby spinach, sprinkle mixture with water, and cook, covered for 5-10 minutes or until spinach is wilted (tossing mixture once half-way through). Stir in remaining ½ tsp salt. Carefully crack each egg into a small cup and slide over stew. Cover and cook until whites are set, about 5 minutes. Garnish with parsley and serve warm.