Simple, delicious, and with many varieties. Baked eggs with spinach (or any green you have hanging around in the fridge). This week it happened to be spinach, as I found a bag of it lurking in the back of the drawer while unpacking the weekly farmers market shop. The dish is filling, and feels virtuous while being tasty enough to keep me satiated for at least an hour and a half until I feel the need to eat again.
I first remember being presented a one pan meal with eggs when I was in my early teens and staying with friends in Tel Aviv. It was there that I first fell in love with Shakshuka, a middle eastern delicacy of baked eggs in a spicy tomato and pepper sauce (of which by the way there are numerous varieties). Every aspect of the dish opened up my world to new flavours, and was an infinite improvement on fried or poached eggs.
My go to lunch of baked eggs with spinach revolutionised my solitary lunches in the kitchen, as it is made in one pan and takes on only 15 minutes from start to finish. Minimal time and mess is definitely a bonus. And some toasted sourdough with good salted butter is always the best accompaniment in my opinion. A few sliced tomatoes on the side adds a fresh zing, but really only if you feel the need……
Simple, delicious, and with many varieties. Baked eggs with spinach (or any green you have hanging around in the fridge). This week it happened to be spinach, as I found a bag of it lurking in the back of the drawer while unpacking the weekly farmers market shop. The dish is filling, and feels virtuous while being tasty enough to keep me satiated for at least an hour and a half until I feel the need to eat again.
I first remember being presented a one pan meal with eggs when I was in my early teens and staying with friends in Tel Aviv. It was there that I first fell in love with Shakshuka, a middle eastern delicacy of baked eggs in a spicy tomato and pepper sauce (of which by the way there are numerous varieties). Every aspect of the dish opened up my world to new flavours, and was an infinite improvement on fried or poached eggs.
My go to lunch of baked eggs with spinach revolutionised my solitary lunches in the kitchen, as it is made in one pan and takes on only 15 minutes from start to finish. Minimal time and mess is definitely a bonus. And some toasted sourdough with good salted butter is always the best accompaniment in my opinion. A few sliced tomatoes on the side adds a fresh zing, but really only if you feel the need……
Baked eggs with spinach, garlic and dill
- 1 clove garlic, sliced
- 100g baby spinach, washed thoroughly
- 2 eggs
- 1/2 tbsp chopped fresh dill
- salt and pepper
- Saute the garlic in a little butter or olive oil until just golden
- Add spinach and cook until water evaporates
- Make 2 wells in the spinach and crack in the eggs
- Season with salt and pepper (and a few chili flakes if you wish)
- Cook for about 7-10 minutes until whites are cooked through and yolks are still runny
- Sprinkle with dill and slide onto a plate.
- Enjoy!
- …
Have you made this dish?
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