John Myers
Fried Egg on Asian-flavored Leaf Spinach with Feta Cheese
The perfect fried egg on asian-flavored leaf spinach with feta cheese recipe with a picture and simple step-by-step instructions.
- 450 g Spinach leaves TK
- 200 g Sheep cheese
- 2 Garlic cloves
- 2 Onions approx. 150 g
- 1 tsp Ground coriander
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 200 ml Condensed milk
- 100 ml Water
- 4 tbsp Oil
- 2 big pinches Salt
- 1 big pinch Sugar
- 2 Eggs
- 2 Pinches Salt
- 2 Pinches Sweet paprika
- Thaw the spinach leaves. Dice the sheep’s cheese (approx. 1 – 1.5 cm large). Peel and finely dice the garlic cloves. Peel and dice the onions. Heat sunflower oil (3 tbsp) in a pan, fry the onion cubes with the garlic clove cubes in them and season with ground coriander (1 teaspoon), turmeric powder (1 teaspoon) and ground cumin (1 teaspoon). Add the spinach, fry briefly and deglaze / pour with condensed milk (200 ml / alternatively cooking cream) and water (100 ml) and simmer / cook for about 10 minutes. The liquid should almost be boiled away. Add the sheep’s cheese and simmer with the lid closed for about 5 minutes. Finally, season with salt (2 big pinches) and sugar (1 big pinch). Fry the fried eggs in a pan with sunflower oil (1 tbsp) and season with sweet paprika (½ teaspoon) and salt (2 pinches). Serve the fried egg on Asian-flavored leaf spinach with sheep cheese.
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