Spinach with poached egg

Name: Spinach with poached egg - Rodica N.
Ingredients: 200 g spinach (frozen) one green onion one carrot one red bell pepper 100 g diced tomatoes (canned) 3 tablespoons oil a pinch of sweet paprika salt two eggs

Children - Spinach with poached egg by Rodica N. - Recipia

Washing and chopping the vegetables takes very little time, and the multicooker does most of the cooking. For this recipe, frozen spinach is combined with a blended vegetable sauce and then served with poached eggs. In the Philips pot, the vegetables are briefly sautéed, simmered together with the spinach, and simply seasoned with salt and sweet paprika. Quick Info Total time: not specified exactly; the device cooks for 25 minutes, plus the time for preparing the vegetables and poaching the eggs Preparation time: not specified Cooking time: 5 minutes on the FRY program and 20 minutes on the STEW program, plus the time needed for poaching the eggs Servings: 2 Difficulty: easy Recipe type: spinach with poached eggs, made in a multicooker Ingredients 200 g frozen spinach 1 green onion 1 carrot 1 red bell pepper 100 g canned diced tomatoes 3 tablespoons oil A pinch of sweet paprika Salt 2 eggs For poaching the eggs: Water Salt Vinegar Preparation method 1. Prepare the vegetables Peel the carrot, green onion, and bell pepper. Remove the stem and seeds from the bell pepper, then wash all the vegetables thoroughly. Grate the carrot, finely chop the green onion, and cut the bell pepper into small pieces. The cutting doesn’t need to be perfectly uniform, as the vegetables will be blended after the first cooking stage. 2. Sauté the vegetables in the multicooker Place the chopped vegetables in the multicooker pot and add the 3 tablespoons of oil. Press the MENU button, select the FRY program, and set the time to 5 minutes. Start the program by pressing START. Let the vegetables sauté, stirring if necessary. In the last minute of the program, deglaze with 100 ml of water and add the canned diced tomatoes. 3. Blend the vegetable sauce After the FRY program is complete, blend the contents of the pot with an immersion blender. The sauce should be as smooth as possible, without large chunks of carrot, bell pepper, or onion. Be careful when using the blender near hot liquid. Blend until the vegetables are transformed into a homogeneous sauce. 4. Cook the spinach Pour the blended sauce back into the multicooker pot and add the frozen spinach. Season with salt and a pinch of sweet paprika. There’s no need to thaw the spinach beforehand, as it will cook together with the sauce. Select the STEW program and set the duration to 20 minutes. Start the program and let the spinach cook in the vegetable sauce. 5. Poach the eggs While the spinach is cooking, poach the two eggs one at a time in a pot of water, salt, and vinegar. The recipe source does not specify the quantities for this liquid or the exact poaching time, so the eggs are prepared using your usual method. It’s important that each egg is poached separately and carefully removed from the water once it’s ready. 6. Serve When the STEW program is finished, unplug the multicooker. Divide the spinach into two portions and place a poached egg on top of each. The dish is served immediately while the eggs and spinach are still warm. Why I make this recipe often It’s a simple combination of spinach, vegetables, and eggs, without a long list of ingredients. The vegetable sauce adds flavor and consistency to the spinach, and blending makes it more uniform than if the vegetables remained chopped. Another advantage is that the device takes care of the simmering after the vegetables have been prepared. While the spinach is on the STEW program, the eggs can be poached separately, so everything is ready to serve at about the same time. Tips and variations Tips Grate the carrot before adding it to the pot, as it cooks more easily in the 5 minutes on the FRY program. The bell pepper and green onion should be chopped finely, especially if the immersion blender doesn’t blend small amounts of vegetables very smoothly. The diced tomatoes are added in the last minute of sautéing, along with the 100 ml of water. This step forms the base of the sauce that will be blended afterward. Frozen spinach can be added directly to the pot without thawing. It will incorporate into the sauce during the STEW program. Salt is added before cooking the spinach, along with the sweet paprika. The flavor can be checked after the program is finished, before serving. Substitutions The recipe uses frozen spinach, so it’s not advisable to change the quantity without considering the proportion of sauce. If you use another type of spinach, the texture and liquid amount may vary. Canned diced tomatoes are the acidic base of the sauce and should not be omitted if you want to keep the dish close to the original recipe. For poaching the eggs, use water, salt, and vinegar, exactly as indicated in the recipe. Variations You can adjust the amount of salt and sweet paprika to taste without changing the preparation method. If you prefer a smoother sauce, blend the vegetables longer before adding the spinach. For a more rustic texture, the sauce can be blended less, but the basic recipe involves using the immersion blender after the sautéing stage. If the dish is made for more people, the quantities should be increased proportionally, and the eggs should be poached separately, one at a time. Serving ideas Serve each portion of spinach with a poached egg on top. The yolk mixes with the spinach and vegetable sauce when the egg is broken. The dish can be served as a light main course or as a lunch meal. Since the eggs are poached separately, they are added to the plate just before serving. Frequently asked questions Can I use frozen spinach directly? Yes. In the original recipe, frozen spinach is added directly to the pot after the vegetable sauce has been blended. There’s no need to thaw it beforehand. How long do the vegetables cook in the multicooker? The vegetables cook for 5 minutes on the FRY program. In the last minute, 100 ml of water and the 100 g of diced tomatoes are added. After blending, the sauce and spinach cook for another 20 minutes on the STEW program. Can the eggs be poached in the multicooker? In this recipe, the eggs are poached separately in water with salt and vinegar. The multicooker is used for the sauce and spinach, not for poaching the eggs. Can I put the eggs directly into the spinach? Not according to the steps of this recipe. The eggs are poached separately and then added to each portion at serving. What should I do if the sauce isn’t smooth enough? Blend the vegetables again with the immersion blender before adding the spinach and starting the STEW program. The grated carrot and finely chopped vegetables help achieve a uniform texture. Nutritional values The values below are estimates for the entire recipe divided into two portions. The calculation may vary depending on the actual amount of onion, carrot, and bell pepper, as well as how much oil remains in the dish. For one portion, the estimate is approximately: 315 kcal 10 g protein 12 g carbohydrates 27 g fat 3 g fiber For both portions, the dish has approximately 630 kcal, 20 g protein, 24 g carbohydrates, and 54 g fat. The majority of the fats and calories come from the 3 tablespoons of oil and the eggs. Spinach and vegetables contribute fiber, vitamins, and minerals, but the exact values cannot be calculated without the precise weight of each vegetable. Storage and reheating The spinach can be stored in the fridge in a sealed container, but it’s better to keep the poached eggs separate and add them only at serving. Poached eggs change texture more quickly, and the yolk does not remain the same after reheating. For the best texture, the dish should be consumed fresh. If there is leftover spinach, heat only the necessary amount on low heat or in a suitable reheating pot, without boiling it again for too long. The eggs can be poached separately for the remaining portion.

Spinach with poached egg

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