Curried Eggs with Spinach
Eggs for dinner? Yes, please!
Prep
Cook
| Category: | Main Course |
| Seasons | |
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Ingredients
Ingredients
| 6 Oakdell Cage Free Eggs |
| 2 tsp olive oil |
| 1/2 cup red onion, minced |
| 1 clove garlic, minced |
| 2 tspb mild curry paste |
| 2 cups cherry tomatoes, halved |
| 1/2 cup water (more, as needed) |
| 5 oz spinach |
| Salt |
| Cilantro and lemon wedges, for garnish |
Curried Eggs with Spinach Directions
- HEAT a 10″ skillet over medium heat. ADD olive oil and onion. SAUTE until onions are translucent. STIR in garlic, cooking for a minute more. STIR in curry paste and tomatoes. ADD the water. BRING to a simmer and cook for 2 minutes. STIR in the spinach a handful at a time.
- When the spinach has wilted and tomatoes have blistered slightly, (add more water by the Tbsp., if pan is too dry) carefully CRACK eggs on top of the mixture. SIMMER over medium/low heat.
- COVER and COOK until the egg whites are set.
- REMOVE from heat. GARNISH with salt, cilantro and lemon wedges. SERVE with toast, pita, or your favorite cooked grains.
