Inspired by David Tanis’ Spanish Asparagus Revuelto
Serves 4-6
Olive oil
2 peeled garlic cloves, halved plus 3-4 green garlic, thinly sliced, white plus most of the tender green part, or 1/2 teaspoon minced garlic
2 cups bread cubes made with whole-wheat, day-old bread, cut in 1/2-inch cubes
2-3 tablespoons paspala or 2 ounces diced Spanish chorizo (optional, see Note)
1 1/2 pounds tender fava pods, ends trimmed, cut in 2-inch lengths, or shelled fava—peeled if you like
1/4 cup chopped preserved lemon (optional)
Salt (very little, if you have used preserved lemon)
1 bunch green onions, white, plus most of the green part, finely chopped
6-8 large eggs, beaten
1 good pinch Maraş pepper or red pepper flakes to taste
1/2 teaspoon pimentón
Salt to taste
4 tablespoons roughly chopped cilantro
Heat 4 tablespoons olive oil in a deep cast-iron skillet, or heavy bottomed sauté pan and add the halved garlic cloves. Let them sizzle until they just start to color, then discard.
Add the bread cubes to the oil, lower the heat and gently fry, tossing often, until lightly browned and crisp, then transfer to a plate lined with kitchen paper and set aside to cool.
Add the paspala or chorizo, if using, and fry briefly. Add the favas, the preserved lemon, or salt to taste, and stir-fry until almost cooked but firm, 3 to 4 minutes. Add green onions and green or minced garlic, and cook tossing often for 1-2 minutes more, until wilted.
Season the eggs with salt (sparingly if you have used preserved lemon), add pepper and pimenton and pour into the pan. Cook, stirring with a wooden spatula or large spoon, just until the eggs get soft and creamy –2 to 3 minutes.
Add the cilantro and serve immediately, topped with the fried bread cubes.
NOTE: You can add some crumbled feta together with the bread at the end.
