Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Carbohydrates: 6g
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves
- 1 shallot
- ½ tsp salt (himalayan or marine)
- 1 tbsp tomato paste (or homemade tomato sauce)
- 300 g tomatoes
- 2 tsp cumin
- 1 tsp smoked paprika
- 200 g spinach (fresh)
- 1 tsp chili flakes
- 4 eggs
Instructions
- Prepare the ingredients. Peel the garlic and onion and finely chop them with a knife. Scald the tomatoes in boiling water, remove the skin and also cut them.
- Pour olive oil into a pan with a thick bottom. As soon as it's hot, throw in the garlic, turn down the heat, and add the onions. Fry them until lightly golden.
- Add the tomatoes, tomato paste, and salt. Braise over medium heat until the tomatoes are softened. If the mass is too thick, add a couple of spoons of water. Add cumin and paprika. Braise for a couple of minutes to break up the spices.
- Add spinach, a few at a time. Stir vigorously. Cover and let it sit for a few minutes to allow the spinach to drain.
- Make 4 wells in the mass and beat the eggs. Sprinkle in the chili flakes. Cover the pan with a lid and continue to cook for another 4 minutes. The whites should set, and the yolks should remain liquid. You can sprinkle your favorite herbs on the eggs. Bon appetit!
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 6g | Protein: 17g | Fat: 30g