A delicious brunch option is this scrambled eggs with spinach (Sabanekh Bil Beid in arabic). It has a ton of fresh spinach, onions, and parmesan, and it tastes fantastic!
INGREDIENTS
INSTRUCTIONS
Mix the olive oil, crushed garlic and chopped onion in a pot and fry on high heat until the onions are translucent (don’t let them burn).
Start adding the chopped spinach a few handfuls at a time and mix until it the leaves wilt a bit. Continue until you’ve added all the spinach. Then add the salt and black pepper and mix.
Bring the spinach to a boil, then add the coriander and mix. Lower the heat to medium and let cook uncovered for 3 minutes.
Put the spinach and the sauce in an oven safe dish. Using a spoon, make holes in the spinach and crack an egg into each hole. Sprinkle a bit of salt and pepper on the eggs. Leave in the oven at 175C until cooked (about 20 minutes).
Ingredients
Directions
Mix the olive oil, crushed garlic and chopped onion in a pot and fry on high heat until the onions are translucent (don’t let them burn).
Start adding the chopped spinach a few handfuls at a time and mix until it the leaves wilt a bit. Continue until you’ve added all the spinach. Then add the salt and black pepper and mix.
Bring the spinach to a boil, then add the coriander and mix. Lower the heat to medium and let cook uncovered for 3 minutes.
Put the spinach and the sauce in an oven safe dish. Using a spoon, make holes in the spinach and crack an egg into each hole. Sprinkle a bit of salt and pepper on the eggs. Leave in the oven at 175C until cooked (about 20 minutes).
