We soak the dried chickpeas, preferably in hot water, for approximately 12 hours.
At the same time, and in another container, soak the dry conger eel for approximately 12 hours.
Cook the chickpeas with some bay leaf (preferably in a pressure cooker) for 25 minutes.
We make a sauce starting by frying the chopped onion with a little olive oil and adda bay leaf. When the onion is golden brown, add the soaked eel. Then we add the flour and stir for a couple of minutes.
Add the chickpeas with some water from the container where they were being soaked and let it boil.
Meanwhile, prepare the 'majada': use a mortar and add 2-3 garlic cloves, fried bread and the parsley leaves. Smash everything well. Add the 'majada’ to the chickpeas and mix well for a few minutes.
Next, we fill a pot with water and start to boil it: we are going to prepare the poached eggs.
For each egg, we take a metal ring mold and put a plastic wrap on it. Add a little olive oil and crack the egg in the center. Wrap the egg and close it with a knot.
Put the sachets with the egg in the boiling water for 3 - 4 minutes and immediately put it in cold water to stop its cooking.
For the presentation, we put the poached egg in the center of the plate and serve the chickpeas around it.
Optionally, to decorate, cut some dry conger eel into small pieces and fry it as if they were ‘torreznos’. And then sprinkle them on the plate.
Source: Comparte El Secreto
Ingredients
Directions
We soak the dried chickpeas, preferably in hot water, for approximately 12 hours.
At the same time, and in another container, soak the dry conger eel for approximately 12 hours.
Cook the chickpeas with some bay leaf (preferably in a pressure cooker) for 25 minutes.
We make a sauce starting by frying the chopped onion with a little olive oil and adda bay leaf. When the onion is golden brown, add the soaked eel. Then we add the flour and stir for a couple of minutes.
Add the chickpeas with some water from the container where they were being soaked and let it boil.
Meanwhile, prepare the 'majada': use a mortar and add 2-3 garlic cloves, fried bread and the parsley leaves. Smash everything well. Add the 'majada’ to the chickpeas and mix well for a few minutes.
Next, we fill a pot with water and start to boil it: we are going to prepare the poached eggs.
For each egg, we take a metal ring mold and put a plastic wrap on it. Add a little olive oil and crack the egg in the center. Wrap the egg and close it with a knot.
Put the sachets with the egg in the boiling water for 3 - 4 minutes and immediately put it in cold water to stop its cooking.
For the presentation, we put the poached egg in the center of the plate and serve the chickpeas around it.
Optionally, to decorate, cut some dry conger eel into small pieces and fry it as if they were ‘torreznos’. And then sprinkle them on the plate.
