Jaén-style asparagus spinach
- 1 kg spinach
- 1 sausage pepper
- 2 or 3 garlic cloves
- 1 beat leaf
- 1 teaspoon cumin or caraway grains
- A piece orange peel
- 2 bread slices
- 1 glass water ( from cooking)
- A splash vinegar
- 4 eggs
- Salt
- Extra virgin olive oil
Croutons:
- Bread slices
- Extra virgin olive oil
In a saucepan pour off extra virgin olive oil and fry the bay leaf, the peeled garlic, the pepper, the caraway and the orange peel. As they are cooked, place them in the mortar or in the food processor glass, add a little vinegar and blend. Set it aside.
Clean the spinach, removing the leaves that are damaged and the thick part of the stem. Place them in a pot with boiling water, this must be large since it is a lot of spinach, you can also do it twice (with about 4 minutes is enough) you will see that they are greatly reduced.
Take them out and place them in a drainer. Set them in a little glass with the broth.
In the casserole place the drained spinach, if necessary, pour a little more extra virgin olive oil and sauté then for a couple of minutes.
Add all the crushed that you had and set aside.
Sauté for a few minutes, add the broth that you had set aside and let cook for about ten minutes.
Finally, add the eggs and mix. Serve these “asparagus” spinach with some croutons. To make them, you just have to cut the bread into slices and fry them in a pan with extra virgin olive oil until golden on both sides.