Ingredients:
- Oil
- Garlic, sliced
- Spinach, 12 0z, frozen
- 4 Eggs
- Salo to taste
- Dark bread
Spices:
for spinach:
- salt
- pepper
- cumin
- coriander
- minced onion
for eggs:
- dill
- parsley
- paprika
Cooking method:
- Heat the oil or fat in a skillet over medium-high heat. Add garlic slices; cook 30 seconds or until fragrant.
- Slice the bread, halve slices. Arrange on plate. (If you halve them on the diagonal, you can make a heart shape for added romance. Unfortunately you can’t see it in the picture because of the spinach and eggs.)
- Add the frozen spinach and salo; cover until thawed, stirring occasionally, about 8 minutes.
- Add salt, pepper, coriander, cumin, and minced onion. stir well. Cook 5 more minutes.
- Form one big well of spinach (my skillet was too big so I had to pile it against the side to make a well. Use a medium size skillet or double the recipe and do 8 individual wells or something.)
- Crack eggs into well. Season with dill and paprika (parsley optional). Cover and cook for 7 minutes (I didn’t reduce the heat), or until the eggs are just set. (Reduce cooking time for softer yolks.)
- Remove from heat and leave covered for 1 minute.
- Serve over a dense bread. Makes two servings.
Optional toppings/Sides:
- sour cream
- feta cheese
- parmesean cheese
- tomoato, chopped
- green onion, sliced
- olives
- salsa, pictante or verde
- cucumber, sliced
- fresh parsley or cilantro
- mint
- hot sauce
- edible flowers
This concoction was delicious and easy on my partner’s sensitive stomach. The eggs were perfectly well done.
It’s based on a recipe I read in a book of Caucasian cuisine which was baked, but I modified it for stove-top this time.
This meal had many different influences and is not meant to be representative of one culture over another. It’s just what I made for breakfast.
If you try this recipe, please share in the comments how it turned out and any suggestions you might have!
Bon appetite!
–Shalanosa
Shalanosa's Sanctuary 