In 7 tablespoons extra virgin olive oil, sauté the two garlic cloves and set aside. In the same oil, fry the bread slices. Set aside in a pitcher or bowl with the garlic, a pinch of salt, and a little water to blend.

Place the clean pan back on the stove and add 2 tablespoons extra virgin olive oil with the fresh spinach (do not boil). Keep the heat on low; the spinach will wilt. Add one bag first, then the other, until both are in the pan. Once the spinach has reduced in size, add the drained chickpeas.

Add the blended bread mixture to the pan along with a little water and saffron to taste.

Let the water reduce and add 1 egg per person while cooking.

Cook the eggs and let the water reduce further. Adjust salt to taste and remove from heat.