Eggs in the Green

Ingredients for 2 servings:

• 100 g rice
• 200 g minced beef
• 2 small onions
• 4 eggs
• 1 garlic clove(s)
• 150 ml vegetable stock
• 500 g leaf spinach, frozen
• salt and pepper
• nutmeg
• chili powder
• Paprika powder
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also for vegetarians

Cook the rice. The method doesn’t matter, but it should still have some bite. Thaw the spinach and squeeze it lightly; it should still be moist. Peel and finely chop 1 onion and, if using, the garlic. Sauté in a small amount of fat in a large, deep pan until translucent, then add the spinach and sauté gently. Season with salt, pepper, and nutmeg and store in a bowl. Vegetarians can simply skip the next step: heat a little more fat and sauté the remaining finely diced onion. Now increase the heat and fry the minced meat until crumbly. Season to taste, including chili powder. Now add the rice and spinach, mix everything thoroughly, and season again to taste. Level the surface slightly and carefully pour in a little vegetable stock. Using the rounded side of a ladle, make four wells in the mixture. Deep enough to fit an egg in each, but not directly touching the bottom of the pan. Crack the eggs into the wells and place the lid on. Cook over medium heat until the eggs are set to the desired consistency. If there’s not enough liquid, carefully add a little more vegetable stock. Sprinkle the eggs with a little paprika before serving.