Chickpea, egg, potato and spinach stew.

Dice the onion, potato and garlic. Grate the tomato and set aside. In a pot put the oil together with the onion, potato and garlic. A little salt, and fry for about 5/10 minutes.

Put the spinach to sauté together with everything from step 1, stirring constantly. When the spinach is ready add the tomato. And let the tomato water evaporate. Add water until it covers the ingredients and add the crushed almonds and oregano.

Cook for 10 minutes. Add the chickpeas and let them cook for 2-3 minutes. And finally add the eggs and cook them for 5 minutes, and that's it.