Spinach & Eggs Recipe - Breakfast, Lunch Or Dinner
This healthy spinach & eggs recipe is delicious, quick and easy to make. Eat eggs and spinach for breakfast, lunch or dinner. It's up to you.
Servings 2
Calories 290kcal
Ingredients
- 300 g spinach washed, stems removed & roughly chopped
- 4 eggs village or free range
- 1 large onion peeled & finely chopped
- 1 dessert spoonful tomato paste tomato paste
- 1 tsp sweet paprika
- 1 tsp chilli flakes
- 1 tbsp olive oil for frying
- salt & pepper to season
Instructions
- Gently heat your olive oil in a large frying pan.
- Add your onions and sauté until they start to sweat and soften slightly.
- Now add your spinach. Don't worry if it's all piled up in the pan. It will wilt quickly.
- As your spinach wilts, stir it around to mix with your onions.
- Now add your tomato paste (salça) and mix it in thoroughly before adding around 200 mls of water.
- Add your paprika, chilli, salt and pepper.
- Stir everything in and simmer for a couple of minutes over a low heat.
- Now make 4 wells in your mixture and crack your eggs into the wells.
- Allow the egg whites to spread around the pan.
- Cover the pan and leave to simmer for 4-5 minutes until your egg whites have set.
- Serve your spinach and eggs immediately either on its own or with toast and natural yoghurt.
Notes
- The calories in this spinach and eggs recipe are meant as a rough guide only - they will differ depending on your choice of ingredients.
- If you want to, you can make spinach and eggs with two eggs rather than four.
- We serve our spinach and eggs on top of hot toast.
- It is also extra tasty with natural yoghurt on the side.