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.
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