Serves 1
Directions
- 1Put two tablespoons of olive oil in a saucepan over medium heat and add two minced garlic cloves.
- 2When they begin to brown, add a chopped onion and cook until it is soft and with color.
- 3Add a red pepper in small pieces and let it cook together with the onion.
- 4Then, add six tablespoons of Hida fried tomato sauce.
- 5Mix well and add salt to taste, a little ground pepper, half a teaspoon of ground cumin and half a teaspoon of sweet paprika.
- 6Pour in 200 ml of vegetable broth and mix everything.
- 7Incorporate 400 grams of cooked chickpeas, already washed and drained, and cook for 10 minutes.
- 8Then make three holes and place an egg in each one.
- 9Let them cook and when the white is almost set, cover the saucepan so that the eggs finish cooking with the steam.
Ingredients
- 2 cucharadas aceite de oliva
- 2 dientes de ajo
- 1 cebolla
- 1 pimiento rojo
- 6 cucharadas salsa tomate frito Hida
- al gusto sal
- un poco pimienta molida
- 0.5 cucharadita comino molido
- 0.5 cucharadita pimentón dulce
- 200 ml caldo de verduras
- 400 g garbanzos cocidos
- 3 huevos
Equipment
cazuela
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