Romesco, Chickpea, and Smashed Egg Bowl

Make the romesco: Combine 1 T of the olive oil, the tomatoes, and red pepper flakes in a small skillet over medium heat, breaking the tomatoes up with a spoon or spatula, and cook for about 5 min, until the juices have mostly evaporated. In a food processor or blender, pulse the garlic and nuts together until roughly chopped. Add the tomato mixture, bell peppers, and remaining sauce ingredients (including the remaining 3 T olive oil), and run the machine until the sauce is pureed but not silky-smooth In a large skillet, heat 1 T of olive oil over med-high heat until very hot. Add the scallions and sear until lightly charred at the bottom, 2-3 min, then flip and cook until charred on the second side. Heat the remaining olive oil, if needed, in the same skillet over med-high heat, add the garlic, and as soon as it hisses, add the spinach a handful at a time, stirring it just until wilted down. Cook only until it wilts, 2-3 min. Make eggs, either poached or soft boiled Divide ingredients between 4 bowls to serve