Eggs with spinach

This is a simple and complete recipe for eggs with sautéed spinach to get out of the boiled vegetable routine. A two-in-one dish ideal for dinner for the whole family, especially for those who are most reluctant to eat vegetables. Apart from being simple, it is a 100% healthy recipe, without cream or butter, just a light sauté with olive oil and the final touch of the oil dressing with La Vera paprika that is poured over the freshly cooked eggs.

Ingredients: 4 people

• 1 onion cut into julienne
• 1 clove of garlic, minced
• 1 dessert spoon of turmeric
• 750 gr fresh spinach leaves cut and washed.
• 4 free-range eggs
• A few drops of lemon juice
• Olive oil
• Salt and pepper

For the final dressing:

• Virgin olive oil mixed with a teaspoon of La Vera paprika.

Preparation:

1. Heat our 28 cm Magma frying pan with a little olive oil. First add the chopped garlic and stir, when the aroma of garlic reaches us, add the finely cut onion and sauté over medium heat until the onion has a little color and is soft. To help the onion sweat we will add a little salt.
2. Add the turmeric to the sauté and mix well with the onion. Lower the heat and gradually add the spinach to the pan. We can put the glass lid on to facilitate cooking. When the vegetable is almost cooked, add the rest of the spinach until the entire amount is added.
3. When the spinach is soft, add the lemon juice and season with salt and pepper and mix everything so that it mixes with the onion and garlic.
4. With the help of the spoon, make four holes between the spinach and carefully break each egg into its hole. Place the lid back on and let the eggs cook for about two minutes (or more if you want more cooked eggs).
5. Before serving, season each egg with a little oil and La Vera paprika and accompany the dish with toasted bread.

Photographs and recipe by Silvia .