Spinach With Eggs

5 from 1 vote

Spinach with Eggs is a delicious, healthy and filling one-pot dish you can serve for brunch, lunch or a quick weeknight dinner.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Main Course

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 288kcal

Put a wok or a large pan on medium heat and add the mince.
Brown the mince, breaking it down into small pieces with a wooden spoon.
Add olive oil if needed and sauté the onions until soft and translucent without browning them.
Stir in the garlic and sauté for another minute before adding the flaked chili, salt, nutmeg, wild garlic pesto, and pepper. Skip the garlic if using wild garlic pesto.
Add the spinach to the pan. Don’t worry if it’s all piled up as it will wilt quickly. When the spinach wilts, stir it around to mix with the onions and mince.
Simmer for a couple of minutes over low heat and then make 4 wells in your mixture.
Crack the eggs into the wells, cover the pan and leave to simmer for a few minutes, until the egg whites have set. Cook for a few more minutes if you want the yolks set as well.

It might look like it is a lot of spinach going in this dish but once they are wilted, they will lose most of their volume. Add the spinach in two batches if you can't fit it all in your pan.
You can experiment with this simple dish by adding different flavorings such as tomato paste, smoked paprika, harissa, cumin, or lemon juice!
Unfortunately, this dish is not suitable for freezing because of the egg content.
You can prepare the spinach base up to 3 days in advance and add the eggs just before serving the dish.
The leftovers would keep refrigerated for up to three days.