serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) olive oil
- 1 large onion, chopped
- 1 large red onion, chopped
- 2 bunches English spinach, trimmed, chopped
- 6 eggs
Instructions
Heat oil in a large, heavy-based frying pan over medium heat. Add onions and cook for 5 minutes or until softened. Add spinach and ½ tsp salt, and cook for a further 3 minutes or until wilted. Season with pepper.
Make 6 indentations in the mixture. Crack an egg into each, cover and cook for 5 minutes or until eggs are cooked to your liking.
As seen in Feast Magazine, Issue 13, pg55.
Photography by Christopher Ireland
Photography by Christopher Ireland
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
