
- 2 bell peppers, roughly chopped
- 1 yellow onion, chopped
- 6 cloves garlic, finely chopped
- 1 tsp toasted coriander seed, ground
- 2 tsp toasted cumin seed, ground
- 1 tbsp Sweet Hungarian paprika, ground
- 1 small jalapeño, chopped
- 1 tbsp Hungarian Hot Paprika paste
- 2 tbsp tomato paste
- 1 fresh tomato, chopped
- 1 cup chicken broth
- 1 tbsp Salt
- 1 tbsp Pepper
- 3-5 large handfuls spinach or hearty green
- 3-5 Oz.Goat cheese, canelles
- 3-6 eggs
- 2-3 oz of extra virgin oil
Chopped parsley and fresh or preserved lemon to garnish. Serve with toasted loaf of bread, sliced.
- Mix chicken stock with all spices and pastes, reserve.
- Sauté onions med-low in EVOO, season, cook for 5-10 min.
- Add bell peppers and tomato season, sauté another 5-10 minutes.
- Add garlic and jalapeño, cook for another few min then add paste-spice mixture, stir.
- Cook on simmer covered for 20-25 min.
- Add goat cheese, crack eggs and nest half the spinach in the stew.
- Cover, cook another 5-10 min. Top with parsley and serve with lemon and toasted crusty bread.