Catalan Beef and Egg Skillet with Roasted Pepper, Chickpeas and Wilted Spinach

Instructions

1. 01

   Pat the diced beef dry and season with a pinch of the salt and the black pepper.

2. 02

   Heat 1 teaspoon of olive oil in a small nonstick skillet over medium-high heat. Add the beef and sear 90 seconds, stirring once, until browned but still pink in the centre. Tip onto a plate.

3. 03

   Lower the heat to medium. Add the remaining teaspoon of olive oil, the garlic, and the smoked paprika. Sizzle 30 seconds, then add the chickpeas and roasted red pepper. Toss 2 minutes until warmed and lightly caramelised at the edges.

4. 04

   Add the spinach and a tablespoon of water. Cover for 1 minute, then uncover and stir until just wilted. Return the beef to the pan and toss to combine. Slide everything onto a plate.

5. 05

   Wipe the skillet, return to medium heat, and crack the egg in. Cook 2-3 minutes for a soft yolk. Slide the egg on top of the skillet contents.

6. 06

   Finish with the parsley, lemon juice, the remaining salt to taste, and a crack of black pepper.