Creamy Spinach & Baked Eggs: A Wholesome Middle Eastern Breakfast
Indulge in a comforting Creamy Spinach & Baked Eggs dish, a delightful Middle Eastern breakfast. Easy to prepare in under 45 minutes, perfect for a hearty start to your day.
Method
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1
Begin by finely dicing one small onion and mincing two cloves of garlic. Thoroughly wash the 400g fresh spinach, shaking off excess water, and roughly chop it.
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2
Preheat your oven to 180°C (350°F). Heat two tablespoons of olive oil in a medium oven-safe skillet over medium heat. Add the diced onion and sauté, stirring occasionally, until it softens and turns translucent, about 5-7 minutes.
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3
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
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4
Add the chopped spinach to the skillet in batches if necessary, allowing it to wilt down completely. Continue to cook until most of its liquid has evaporated, about 5-7 minutes.
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5
Pour in 150ml of Kdd Cooking Cream, stirring it into the spinach mixture. Season generously with salt and freshly ground black pepper. Let it gently simmer for 2-3 minutes to slightly thicken.
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6
Using the back of a spoon, create four small indentations or 'wells' within the creamy spinach mixture. Carefully crack one egg into each well.
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7
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are still wonderfully runny. Keep a close eye on them to achieve your desired doneness.
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8
Carefully remove the hot skillet from the oven. Serve immediately, allowing the aromas of creamy spinach and perfectly baked eggs to awaken your senses.
For an extra layer of flavour, a pinch of nutmeg can be added to the spinach mixture before adding the cream. Ensure your skillet is truly oven-safe, or transfer the spinach mixture to a small baking dish before adding eggs and baking. Serve with warm pita bread or crusty bread for dipping.