Spinach stew with fried egg

Name: Spinach stew with fried egg
Ingredients: 500 g frozen spinach; 2 tablespoons oil; 1 medium onion (150 g); 4-5 cloves garlic; 1 teaspoon salt; 1/2 teaspoon ground pepper; 250 ml water; 2 tablespoons flour; 2 tablespoons sour cream (30% fat); 4 eggs

Salad - Spinach stew with fried egg by Octaviana J. - Recipia

I stir in the flour quickly, and the spinach stew with fried egg thickens nicely, ready to serve with a fried egg on top. The onion and garlic cook in the green sauce, thickened with flour and sour cream, and I add the egg with its soft yolk to the plate just before serving. I use chopped frozen spinach because I prefer the sauce to stay smooth, without large leaves catching on the fork. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. About 190 kcal and 11 g protein per serving.

Ingredients

500 g frozen spinach
2 tablespoons oil
1 medium onion (150 g)
4-5 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
250 ml water
2 tablespoons flour
2 tablespoons sour cream (30% fat)
4 eggs

Preparation

1. I leave the frozen spinach to thaw overnight. 15 minutes before cooking, I take the sour cream out of the fridge. 2. I peel, wash and finely chop the onion. In a saucepan, I heat 1 tablespoon of oil and cook the onion for 5 minutes, until softened. 3. I add the spinach, crushed garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper. I cook everything for 5 minutes, stirring. 4. I pour in 250 ml of water, sprinkle in the flour and stir quickly. I add the sour cream, first tempering it with a few spoonfuls of the hot sauce, then let the mixture simmer gently for 10 minutes. The sauce should be creamy and no longer taste of raw flour. 5. In a separate frying pan, I heat 1 tablespoon of oil and fry the eggs, one for each serving, for 4 minutes, until the whites are set.

Notes

For a gluten-free version, I replace the 2 tablespoons of flour with 1 tablespoon of starch mixed with 2 tablespoons of cold water, then pour it into the gently simmering sauce. The dish contains gluten, dairy and eggs. It keeps in the fridge for up to 3 days in a covered container; when reheating, I thin the sauce with a little water if it has thickened. I serve it with bread, good for mopping up the sauce. Chopped frozen spinach gives a smooth mixture, while whole-leaf spinach stays more visible on the plate. After thawing, if a lot of liquid has collected, I drain it before adding the measured water. Add the water in stages if the spinach already seems very wet, until it reaches the level of the spinach. Pieces of spinach frozen together in a larger block take longer to thaw, so leave them enough time before cooking.