SERVES 4
Spinach and eggs are an ideal combination, and I have encountered them served together from the Duero River in the north of Castilla y León to Jaén in Andalucía. I especially like the Andalusian touch of dashing the spinach with sherry vinegar after it has cooked—but just a dash. The flavors are quite mellow and the vinegar can easily dominate the dish.
1. Wash the spinach in a couple of changes of water. Drain.
2. Bring a large pot of water to a boil, add a generous 2 pinches of salt, add the spinach, and boil until it begins to wilt but is still vivid green, about 3 minutes. Scoop out about ½> cup/120 ml of the liquid and reserve. Dump the spinach into a colander to drain.
3. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the garlic and bread and cook until golden, 1 to 2 minutes. Remove and reserve. Remove the pan from the heat.
4. Prepare a picada with the garlic, bread, and the pimentón with 2 or 3 tablespoons of the reserved liquid from cooking the spinach, following the directions on page 39.
5. Transfer the spinach leaves to the pan, add about ¼ cup/60 ml of the reserved liquid, and stir in the picada. Add a dash of vinegar, if desired. Turn the leaves to coat and cook over medium-low heat for 2 minutes, until the flavors are combined. Divide the spinach among wide, shallow bowls, smoothing the spinach into a bed.
6. Bring a wide saucepan of water to a low boil and poach the eggs until the whites are set and the yolks firm on the edges but still very runny.
7. Using a slotted spoon, place 1 egg on each bowl of spinach. Serve immediately.