Ingredients:
4 medium potatoes, peeled and diced
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
5 cups fresh spinach, roughly chopped
4 large eggs
Salt and freshly ground black pepper, to taste
Optional: ½ cup shredded cheese (such as cheddar or feta)
Instructions:
1. Prepare the Potatoes:
Place the diced potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside.
2. Sauté Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, approximately 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Combine Spinach and Potatoes:
Add the chopped spinach to the skillet. Cook until wilted, stirring occasionally, about 3 minutes.
Gently fold in the cooked potatoes. Season with salt and freshly ground black pepper to taste.
4. Add Eggs:
Create four small wells in the potato-spinach mixture. Crack one egg into each well.
Reduce the heat to low, cover the skillet, and cook until the egg whites are set but the yolks remain runny, approximately 5 minutes. For firmer yolks, cook a bit longer.
5. Optional – Add Cheese:
If using shredded cheese, sprinkle it over the top of the dish during the last minute of cooking. Cover to allow the cheese to melt.
6. Serve:
Once the eggs are cooked to your liking, remove the skillet from heat. Serve warm, garnished with additional black pepper if desired.
Variations:
Herbs: Enhance the flavor by adding fresh herbs such as parsley, dill, or chives during the final stages of cooking.
Spices: Introduce a pinch of red pepper flakes or smoked paprika for a subtle kick.
Additional Vegetables: Incorporate bell peppers, mushrooms, or tomatoes for added texture and flavor.
This dish offers a delightful combination of tender potatoes, nutritious spinach, and perfectly cooked eggs, making it a satisfying meal suitable for any time of day. Enjoy!
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