Ingredients

1/4 cup extra virgin olive oil 8 garlic cloves
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon pimenton
1 bunch leeks, roughly chopped
salt and pepper
1 shallot
1 cup vegetable or chicken broth
1 pound fresh spinach
1 bunch cilantro
1 bunch parsley
1 pound asparagus (cleaned, trimmed, and sliced into 1/2 inch pieces — leave tips at 2 inches)
2 cups cooked chickpeas
2 eggs
fresno chiles
scallions
fresh dill
parsley
labneh
sheep’s milk feta

Directions:

Saute garlic, cumin, turmeric, pimenton, and leeks in olive oil until translucent, then season with salt and pepper to taste. Add broth to the leek mixture, then puree with spinach, cilantro, and parsley. Return to stove top and bring to a boil, then immediately drop the heat to low. Add asparagus and chickpeas and continue to simmer for 10 minutes. Portion the sauce into a cast iron skillet and crack two eggs directly into the sauce. Place the skillet in the oven on broil until the eggs are cooked to your desired temperature.
Garnish with thinly sliced Fresno chilis, scallions, fresh dill, parsley, labneh, and sheep’s milk feta.