Middle Eastern · Breakfast
Fried Eggs over Spinach and Garlic
Fried eggs set over wilted garlicky spinach, finished with olive oil, lemon and cumin. Two eggs are fried until the whites crisp at the edges while yolks stay soft, then slid over the greens with a scatter of chili flakes and crumbled feta, served with warm pita.
$3
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
391Calories
21.6gProtein
27.2gFat
17.8gCarbs
2.4gSugar
3.2gFiber
565mgSodium
431mgChol
7.4gSat Fat
658mgPotassium
216mgCalcium
4.3mgIron
1.2mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Slice the garlic thinly and roughly chop the spinach if leaves are large.
2
Sauté
Heat half the olive oil over medium heat, cook garlic 30 seconds until pale gold and fragrant.
3
Fry
Add remaining oil to the cleared side, crack in the eggs, fry 2–3 minutes over medium-high heat until whites crisp and yolks stay jammy.
4
Plate
Slide spinach onto a plate, lay eggs on top, drizzle with lemon juice, finish with feta, chili flakes, cumin, and pita alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 6 cups180g baby spinach
- 4 cloves4 cloves garlic
- 2 tbsp28g olive oil, divided
- 1/2 tsp1/2 tsp ground cumin
- 2 tsp10ml lemon juice
- 2 tbsp20g crumbled feta cheese
- 1/2 tsp1/2 tsp chili flakes
- pinch of salt
- 11 pita (70g), to serve
