Middle Eastern · Brunch
Eggs with Spinach and Yogurt
Poached eggs set over wilted spinach in warm garlic yogurt, finished with browned butter and paprika. The base is tangy yogurt loosened with water, the spinach cooked with garlic and cumin, and everything topped with toasted pine nuts and fresh mint.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
420Calories
18.5gProtein
33.1gFat
8.2gCarbs
3.9gSugar
2.1gFiber
440mgSodium
385mgChol
14.8gSat Fat
620mgPotassium
210mgCalcium
2.9mgIron
1.1mcgVitamin B12
15mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
weekend-brunch
vegetarian
gluten-free
Instructions
1
Prep
Mince the garlic, chop the spinach, tear the mint, and whisk yogurt with garlic, salt, and 1 tablespoon water until pourable.
2
Warm the olive oil in a small skillet over medium heat and toast the pine nuts for 1 minute, stirring, until golden.
3
Cook the spinach and cumin in the same skillet over medium heat for 2 to 3 minutes, stirring, until fully wilted and dark.
4
Bring a small pot of water to a bare simmer over medium-low heat, add the vinegar, crack in the eggs one at a time, and poach for 3 minutes until whites are set and yolks still jiggle.
5
Melt the butter with smoked paprika over medium-low heat for 30 seconds, swirling, until light amber and nutty-smelling.
6
Plate
Spread the garlic yogurt on a shallow plate, spoon the spinach in the center, set the poached eggs on top, drizzle with paprika butter, scatter pine nuts and mint, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 1/2 cup1 1/2 cup spinach (200g)
- 2/3 cup2/3 cup plain whole-milk yogurt (80g)
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp ground cumin
- 2 tbsp2 tbsp butter (28g)
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp olive oil (10ml)
- 2 tsp2 tsp pine nuts (10g)
- 2 tsp2 tsp white wine vinegar (10ml)
- a small handful fresh mint leaves
