Monday,19 November, 2018
Current issue | Issue 1408, (6 - 12 September 2018)
Monday,19 November, 2018
Issue 1408, (6 - 12 September 2018)

Ahram Weekly

Spinach, leek and coriander with sunny-side-up eggs

Spinach, leek and coriander with sunny-side-up eggs
Spinach, leek and coriander with sunny-side-up eggs

Serves 2

Ingredients:

400 gm spinach (frozen, drained)

2 heads of leek (sliced, with good green stems)

1 bunch coriander (chopped), optional

1 onion (finely chopped)

2 eggs (whole)

2 tbsp olive oil

Salt + pepper + ground nutmeg

 

Method:

Heat a medium-sized cooking pan on high.  Lower heat and add oil.  Stir in onion; until translucent.  Add seasoning and stir until fragrant.  Add garlic.  Stir in to combine.  Stir in leek for a few moments.  Add spinach and coriander.  Add a small amount of water; if necessary.  Cover and allow to cook for 15 minutes.  Remove away from heat.  Pour into a wide skillet.  Make room for two holes; to accommodate the two eggs.  Crack the eggs; one in each hole; to cook at your likeness.  Sprinkle some salt, pepper and red paprika; (if liked).  When done, remove away from heat.  Serve with crusted bread and feta cheese aside.

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