Time: 20 minutes
Espinacas de Jaén
Recipe
Ingredients
1 kg. of spinach, 3 cloves of garlic, 5 croutons, a chorizo pepper, a bay leaf, an egg, a piece of orange peel, caraway, vinegar, salt and extra virgin picual olive oil.
Preparation
The spinach is washed well and we put them to cook over medium heat. Then they drain and move away. In a frying pan, fry the garlic, the pieces of bread to make the croutons, the chorizo pepper, the bay leaf and a little orange peel. Once fried, we remove them from the pan and put them in a mortar where we will make a mash with them together with a pinch of caraway, reserving four croutons of the five for presentation. Sauté the spinach that we had previously cooked in the same oil after having fried the dressings. We add the mash and a little water to make the sauce, and let them cook so that they take on the flavor of the dressings. We place them in individual clay pots and on each one we poach an egg and a splash of vinegar to the taste of each diner. We serve by placing a crouton in each of them.
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