Spinach stew with fried eggs

Name: Spinach stew with fried eggs
Ingredients: 1 kg fresh spinach; 2 medium onions (300 g); 30 ml oil; 200 ml water; 1 knife-tip of Vegeta; 1 teaspoon salt; 1/4 teaspoon pepper; 1 garlic clove (optional); 15 ml oil; 4 eggs

Salad - Spinach stew with fried eggs by Venera O. - Recipia

Spinach stew with fried eggs has a fried egg in the middle, and the yolk mixes into the soft leaves when you break it. The spinach and onion cook down into a simple stew with a little water, keeping the fresh, green flavor front and center. I serve it with the yolk still soft, so it runs over the spinach. Prep: 20 minutes. Cook: 32 minutes. Total: 52 minutes. Serves: 4. About 250 kcal and 14 g protein per serving.

Ingredients

1 kg fresh spinach
2 medium onions (300 g)
30 ml oil
200 ml water
1 knife-tip of Vegeta
1 teaspoon salt
1/4 teaspoon pepper
1 garlic clove (optional)
15 ml oil
4 eggs

Preparation

1. Trim the spinach, wash it well in several changes of water, drain it and chop it finely. Peel the onions and chop them finely. 2. Heat 30 ml of oil in a saucepan over low heat and add the onion. Cook it for 8 minutes, until soft and translucent. 3. Add the spinach to the saucepan and pour in 200 ml of water. Simmer over low heat for 20 minutes, stirring from time to time, until the liquid has reduced; stir more often towards the end so it doesn't stick. 4. When the stew is nearly ready, add 1 knife-tip of Vegeta, 1 teaspoon of salt and 1/4 teaspoon of pepper. If you like, add 1 finely grated garlic clove too. 5. Heat 15 ml of oil in a frying pan and fry 4 eggs for 4 minutes, until the whites are set and the yolks are still soft. Divide the stew between 4 plates and place an egg on top of each.

Notes

Finely grated garlic is optional; even one clove can cover the natural flavor of the spinach, and eggs are the allergen to keep in mind. I bought spinach while it was still available at the market and may have made this stew for the last time this year. Keep the stew in a covered container in the fridge for up to 3 days, and fry the eggs shortly before serving. A slice of fresh bread, white or rye, helps you scoop up the sauce left on the plate. Choose firm leaves with no wilted patches; large leaves and thick stems take longer to cook than tender spinach. If you see soil between the leaves, change the washing water a few times and drain them well before chopping. If the stew still seems too thin at the end, leave it uncovered on the heat a little longer until it thickens. The onion is the part many people rush; let it soften well, or it will stay firm alongside the soft leaves.

Frequently asked questions

Can I use frozen spinach?

Yes, use 1 kg of frozen spinach, thaw it completely and squeeze it well. Start with 100 ml of water instead of 200 ml.

Can I cook the eggs directly on top of the stew?

For fried eggs, cook them separately in a pan for 4 minutes, until the whites are set. On top of the spinach, the eggs steam and don't turn out as fried eggs.

How do I chop the spinach so there aren't long strips?

Cut the leaves into pieces about 1 cm wide. Thin, tender stems can be chopped together with the leaves.

Can I leave out the Vegeta?

Yes, you can leave it out; if the stew seems bland, add another 1/8 teaspoon of salt and taste again.