This is a Swedish recipe in origin and makes a fantastic brunch or lunch dish. It’s a really nice alternative to the more popular eggs in tomato sauce dishes, such as Shakshouka for example. I enjoy a bit of variety, as you know, and found the creamy spinach mix to be a good change. I’m not crazy about spinach and even so, it made for a tasty breakfast! The original recipe uses frozen spinach, but I used fresh spinach instead so you can use whatever you have handy. I particularly enjoyed the tangy herb garnish on the top too!

This is a recipe from Rachel Khoo’s book: The Little Swedish Kitchen.

More with eggs: Turkish eggs with spinach, yogurt & feta | Green eggs | Anna Jones’ Traybake Harissa Shakshuka

Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat)

IMG_6550

Serves 4 | Prep 10 mins | Cook 20-30 mins
Easy | Vegetarian | Gluten Free

You’ll need:

  • 500g frozen or fresh spinach;
  • 1 onion, finely chopped;
  • knob of butter;
  • 150ml single cream;
  • 1 tbsp milk;
  • A little nutmeg (fresh or ground);
  • ½ tsp white pepper;
  • 4 eggs.

HERB GARNISH

  • 1 small red chilli, seeded, thinly sliced;
  • 1 small red onion, finely chopped;
  • 1 tbsp white wine vinegar;
  • Pinch of sugar;
  • 1 handful dill, coarsely chopped;
  • 1 handful chives, finely chopped.

For the herb garnish, put the chilli and onion in a small bowl with the vinegar, sugar, 2 tbsp water and a pinch of salt. Stir well.

Place the spinach, onion and butter in a large frying pan over gentle heat and cook, covered, for 5 minutes. Uncover, stir and fry for 5-10 minutes until the liquid has evaporated. Add the cream, milk, a generous pinch of nutmeg and the white pepper and stir well. Cook for 5 minutes, stirring at occasionally. Adjust seasoning to your liking. If the spinach is too wet, you can add a table spoon of flour to the mix to thicken the sauce.

Make 4 wells for the eggs. Crack in the eggs and cook for 5 minutes or until egg whites have set – covering with a lid will help this along.

Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle mixture over the spinach and eggs and serve immediately with some crusty bread on the side.

This is a recipe from Rachel Khoo’s book: The Little Swedish Kitchen.