This makes a great and very fast Friday night dinner. We have this with a slice of sourdough. The eggs are not poached in water, but by the steam coming off the spinach.
This method can be extended to a variety of different bases. The idea for it came from Moroccan omelettes, which have a sofrito of onions, garlic, tomoto, olives and spices with the eggs cracked on top.
Feeds two people
- 2 medium sized onions
- 2 cloves of garlic
- Bunch of spinach
- 4 large free range eggs
- Caramalise the onions over a medium heat
- Once the onions start to colour, add the garlic and give a stir
- Add the spinach, and start to toss through the sofrito of onion and garlic
- Once the spinach has wilted, crack the eggs on top, trying to keep each separate and as whole as possible
- Place the lid on your pot and let the eggs cook with the steam for a couple of minutes. The eggs are cooked when the whites are opaque – you want the yolks to still be a little runny.
- Serve with sourdough and a sprinkling of puy lentil sprouts.