Spinach with tomato sauce and poached egg

Name: Spinach with tomato sauce and poached egg - Ilona N.
Ingredients: 500 g spinach (cleaned) 10 small tomatoes 1 large carrot 1 red bell pepper 1 green bell pepper 2 dried onions 2 green onions 1 tablespoon of tomato paste salt to taste 1 egg + 2; 3 tablespoons of vinegar (for one serving)

Children - Spinach with tomato sauce and poached egg by Ilona N. - Recipia

Spinach with tomato sauce and poached egg When I have a little time and want a warm meal, I use this combination of spinach, vegetables, and tomato sauce. It is cooked in a single pot, and the poached egg is prepared separately, just before serving. The spinach can be left whole or chopped, depending on your preference. In our case, the recipe was made with a little help that stirred the spoons, pots, and eventually the poached egg, so there is no need to aim for a perfect shape for it to taste good. Quick info Total time: not specified exactly; cooking the spinach and sauce takes about 20 minutes, and the poached egg cooks for 3-4 minutes Preparation time: not specified; includes cleaning and chopping the vegetables Cooking time: approximately 20 minutes for spinach and sauce, plus 3-4 minutes for the egg Servings: the amount of egg is indicated for one serving; the exact number of servings for the entire amount of spinach is not specified Difficulty: easy Recipe type: simple main dish, with vegetables and egg Ingredients 500 g cleaned spinach 10 cherry tomatoes 1 large carrot 1 red bell pepper 1 green bell pepper 2 dried onions 2 green onions 2 tablespoons oil, for sautéing the vegetables 1 tablespoon tomato paste Salt, to taste For the poached egg, for one serving: 1 egg 2-3 tablespoons vinegar, for the water in which the egg is prepared Preparation method 1. Prepare the vegetables Clean and chop the dried onion, green onion, carrot, and the two bell peppers. The spinach can be used whole or chopped, depending on the size of the leaves and the desired texture on the plate. The tomatoes will be grated, so there is no need to chop them beforehand. 2. Sauté the vegetables Put the two tablespoons of oil in a pot and add the chopped vegetables. Sauté them until they start to soften. Stir occasionally, so the vegetables cook evenly and do not stick to the bottom of the pot. 3. Cook the spinach Add the spinach over the sautéed vegetables. If it seems like a lot at first, you can add it gradually as it reduces in volume. Cover the pot with a lid and let it cook for about 10 minutes on medium heat. During this time, the spinach will soften and wilt. If you use it whole, the leaves will remain more visible in the dish; if you chop it, the sauce will have a more uniform texture. 4. Add the tomatoes and tomato paste Grate the tomatoes and add them over the spinach. Also add the tablespoon of tomato paste, then mix. Adjust the taste with salt and let the dish simmer for about 10 minutes, until the sauce reduces. There is no need for a very thick sauce, but the liquid should not be excessive. 5. Prepare the poached egg For the egg, use a narrow pot and bring water to a boil. Add the 2-3 tablespoons of vinegar and heat the water until just below boiling point, without letting it boil vigorously. Crack the egg into a small bowl, then carefully introduce it into the water. Let it cook for 3-4 minutes. During this time, hold the egg gently with two spoons, so that the egg white stays as close to the yolk as possible. Carefully remove the egg and place it on a paper towel to absorb the excess water. 6. Serve Place the spinach with tomato sauce on a plate and top with the poached egg. The egg is added at the end, immediately after being removed from the water. Why I make this recipe often It is a simple dish, with many vegetables and without complicated steps. The spinach reduces a lot while cooking, and the tomato sauce binds all the vegetables into an easy-to-serve dish. The poached egg makes it more filling without needing additional sides. I also like that the sauce cooks in about 20 minutes, while the egg can be prepared separately, just before the meal. For best results, I wouldn’t poach the egg in advance, as it is nicer when served immediately. Tips and variations Tips The spinach must be cleaned before use. If the leaves are large, you can chop them beforehand, but the recipe also works with whole spinach. Keep the pot covered for the first 10 minutes after adding the spinach. This way, the leaves soften and cook more easily. The sauce should be allowed to reduce after adding the tomatoes and tomato paste. If it is too liquid at the end, it can be left a little longer on the heat without a lid, but the time indicated in the recipe is about 10 minutes. For the poached egg, the water should be heated to just below boiling point, but not allowed to boil vigorously. The egg is cracked first into a small bowl, not directly into the pot, for easier addition to the water. Remove the egg onto a towel before serving. This way, the remaining water does not dilute the spinach sauce. Substitutions The spinach can be used whole or chopped. This is the main possible change within the recipe, without modifying the rest of the dish. For the egg, the amount of vinegar can be 2 or 3 tablespoons for one serving, depending on the amount of water used and the chosen pot. The vinegar is added to the poaching water, not to the tomato sauce. Variations You can serve the spinach without the egg if you want a vegetable-only dish. In this case, the steps for the sauce remain the same. The egg can be poached more or less within the 3-4 minute range, depending on how well you want it cooked. For a softer yolk, it is enough to respect the shorter time; for a firmer one, you can leave it towards the upper limit of the range. If you are preparing more servings, the poached eggs can be made one at a time or depending on the size of the pot, so they have enough space in the water and can be removed without breaking. Serving ideas Serve the spinach warm, with the poached egg placed on top. It is important that the egg is added to the plate at the end, as it can break when moved and lose its shape. The dish can be served as a simple main course, and the amount of sauce can be divided into plates before adding the egg for each serving. Frequently asked questions Can I use whole spinach? Yes. The recipe indicates using whole or chopped spinach. Whole leaves will be easier to spot in the dish, while chopped spinach will mix better with the sauce. How long should the spinach and tomato sauce simmer? After adding the grated tomatoes and tomato paste, the sauce simmers for about 10 minutes, enough for the liquid to reduce. Before this step, the spinach sits covered for about 10 minutes on medium heat. Why shouldn't the water for the poached egg boil vigorously? Very agitated water can break the egg white and the egg loses its shape. Therefore, the water is heated to boiling point, but without a strong boil. The egg is then added carefully from a small bowl. Can I prepare the poached egg before the spinach? You can, but it is not recommended for serving. The poached egg is easier to use and looks better when prepared just before being placed over the warm spinach. How can I tell if the sauce is reduced enough? After about 10 minutes of simmering, the liquid should be reduced, and the vegetables and spinach should be covered by a tomato sauce, not by water. If it is still very liquid, you can leave it a little longer on the heat. Nutritional values The values below are estimates for the entire quantity of the dish, with the two tablespoons of oil and one egg included. They cannot be calculated precisely as the size of the tomatoes, vegetables, and the exact number of servings are not specified. Calories: approximately 750-850 kcal for the entire recipe Proteins: approximately 35-40 g Carbohydrates: approximately 75-90 g Fats: approximately 35-40 g Fiber: approximately 25-30 g A large part of the fiber and micronutrients comes from spinach, carrot, bell peppers, onion, and tomatoes. The caloric value is influenced mainly by the two tablespoons of oil and the size of the tomatoes used. Storage and reheating If there is leftover spinach with tomato sauce, keep it in the refrigerator in a sealed container and consume it as soon as possible. The poached egg is better made and served on the spot, not kept together with the sauce. Reheat only the spinach and sauce, on low heat, stirring gently. The egg does not reheat well and can lose its texture, so for a leftover serving, it is preferable to prepare a new poached egg.

Spinach with tomato sauce and poached egg

Tags

Categories