Chickpea Bowls with Romesco and Smashed Egg

Instructions

make the romesco

• Combine 1 tbsp of the olive oil, tomatoes, and gochugaru in a small skillet over medium heat, breaking the tomatoes up with a spoon or spatula, and cook for about 5 minutes, until the juices have mostly evaporated.

• In a food processor or blender, pulse the garlic and nuts together until coarsely chopped.

• Add the tomato mixture, bell peppers, and remaining sauce ingredients (including the remaining 3 tablespoons olive oil), and run the machine until the sauce is puréed but not silky-smooth.

char the scallions

• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat until very hot but not smoking. Add the scallions and sear until lightly charred at the bottom, 2-3 minutes, then flip and cook until charred on the second side. Set aside.

wilt the spinach

• Heat the remaining olive oil, if needed, in the same skillet over medium-high heat. Add the garlic, and as soon as it hisses, add the spinach a handful at a time, stirring it just until wilted down. Cook only until it wilts, 2-4 minutes, then set aside.

make the eggs

• Bring a small pot of water to a boil. Lower the eggs into it and boil for 6 minutes. Rinse the eggs briefly under cool water to stop cooking, and set aside until needed.

assemble the bowls

• Carefully peel the eggs. Divide the scallions, spinach, and chickpeas among four bowls. Add to each one-quarter of the yogurt and romesco, and an egg. Break the egg open with a knife point, sprinkle the bowl with salt, pepper, almonds, and parsley, and serve with extra romesco on the side.