**POTTAGE**.

Sauté the onion and garlic (one clove of garlic only, the rest goes later) in a little olive oil and salt. When poached add the bell pepper, the carrot and the tomato cut into small pieces. Let everything sauté for about 10 minutes.

Add the potato and the sweet potato, stir, let it sauté for 5 minutes and let it take flavor. Add a handful of salt.

Add water and bay leaf. Let it boil over medium-low heat for about 20-25 minutes. Taste for salt and adjust if necessary.

Turn up the heat and when it boils strongly add the cod, the chickpeas and the spinach. Wait for it to boil again.

In the meantime, break the bread. In a frying pan with two spoonfuls of oil fry garlic and when it is golden brown add the paprika and the bread. Stir everything well and when the bread is toasted (be careful not to burn the paprika) add it to the stew. Let it all boil and when you are going to turn off the fire, add two eggs and stir well. Turn off the fire and let it rest with the residual heat.

Enjoy!