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Spicy Spinach with Eggs
Number of Servings: 2
Added By: Jan Pulfey
My Yacht Name: Coral Moon
Yacht Manufacturer: Trintella Ocean 43
Ingredients: 2 tbsp olive oil
1 onion,diced
2 cloves garlic, crushed
1 large tomato, diced
1 tsp grainy mustard
1/4 tsp chilli powder
1/4 tsp cinnamon
1/4 tsp salt
4 eggs
1 bag baby leaf spinach
freshly ground black pepper
1 tbsp fresh cilantro, chopped
Directions: Heat the olive oil in a frying pan and cook the onion until softened. Add the garlic and tomatoes and cook for a further 2 or 3 minutes. Stir in the mustard and sprinkle over the salt, chilli and cinnamon. Cook for another 2 minutes. Pack in the spinach and cover with the pan lid. Cook over a medium heat until the spinach has started to wilt. DO NOT ADD ANY WATER or the spinach will become a soggy mess! You will have to stir a couple of times to ensure even cooking. Make 4 hollows in the mixture and break an egg into each hollow. Cover and cook for about 10 minutes until the eggs are cooked but the yolks still soft. Sprinkle with freshly ground black pepper and ciliantro. Lift onto a plate and serve as it is or with warm, buttery bread if not counting carbs!
Comments: This recipe is suitable as either an appetizer for 4 or as a breakfast or light lunch for 2. It is a traditional eastern Indian recipe and great if you are on a low-carb diet!
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