Spinach with Eggs

Eggs cooked in a bed of spinach sautéed with onion, finished with red pepper butter; a high-protein one-pan dish for breakfast or dinner.

Ingredients

• 800 g spinach
• 150 g onion (1 medium)
• 300 g eggs (5)
• 30 g (2 tbsp) butter
• 20 g (1½ tbsp) olive oil
• 3 g (1½ tsp) red pepper flakes
• 7 g (1¼ tsp) salt

Instructions

1. 1

   Wash the spinach well, drain and chop roughly; finely chop the onion.

2. 2

   Heat the olive oil in a large lidded skillet and cook the onion over medium heat for 4-5 minutes until soft and lightly golden.

3. 3

   Add the spinach and salt and stir; once it wilts and releases its liquid, cook uncovered for 6-8 minutes until the liquid has evaporated.

4. 4

   Make 5 wells in the spinach with a spoon and crack an egg into each; cover and cook over low heat for 5-6 minutes, until the whites are set and the yolks still slightly runny.

5. 5

   Melt the butter in a small pan, add the red pepper flakes and swirl for 30 seconds.

6. 6

   Drizzle the pepper butter over the eggs and serve hot from the pan.

Nutrition

Per serving