Eggs in Green
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g rice
- 200 g minced beef
- 2 small onions
- 4 egg (s)
- 1 clove garlic
- 150 ml vegetable stock
- 500 g spinach leaves, frozen
- salt and pepper
- nutmeg
- Chili powder
- Paprika powder
- oil
Print Recipe
Pin Recipe Instructions
- Cook the rice. The method doesn`t matter. But it should still have a bit of bite. Thaw the spinach and just squeeze it out lightly, it should still be well moist.
- Peel and finely chop 1 onion and, if necessary, the garlic. Fry in a little fat in a large, deep pan until translucent, add the spinach and sauté gently. Season with salt, pepper and nutmeg and store in a bowl.
- Vegetarians simply skip the following step: heat some fat again and sweat the remaining onion, finely diced. Now increase the temperature and fry the minced meat until crumbly. Season cleverly, also with chili powder.
- Now add the rice and spinach and mix everything carefully and season again to taste.
- Level the surface a little and carefully pour in some vegetable stock. Use the round side of a soup ladle to make four indentations in the mixture. So deep that one egg fits in at a time, but it doesn`t touch the bottom of the pan. Beat the eggs in the wells and put the lid on.
- Cook over medium heat until the eggs are set to the desired consistency. If the liquid is not enough, carefully pour in a little more vegetable stock.
- Sprinkle some paprika on the eggs before serving.
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