This twist on a classic North African and Middle Eastern dish that typically features tomatoes is delicious for breakfast, lunch, or dinner. Tender spinach and vitamin C-packed peppers form the base of this version while fragrant cumin lends a warm earthiness similar to the original. We prefer to cook the eggs until the whites are just set and the yolks are runny, but feel free to cook the eggs to whatever doneness you prefer.
1 large, seeded and diced
2 large, sliced, (from about 3 medium), divided
Fresh baby spinach
4 large egg(s)
¼ cup(s), coarsely chopped
2 tsp(s), optional
- In 10-inch nonstick skillet, heat oil over medium-high. Add poblanos, 6 tablespoons scallions and cook, stirring occasionally, until lightly colored and crisp-tender, about 5 minutes.
- Add spinach, handfuls at a time and stir until spinach wilts and cooks down. Season with cumin and salt. Stir in ¼ cup water.
- Make 4 indentations in spinach mixture and crack an egg into each. Cover and cook over medium-low heat 4 minutes or until whites are set but yolks are still runny.
- Sprinkle with reserved scallions and cilantro and drizzle with hot sauce if desired.
- Serving size: 2 eggs and about ¾ cup spinach mixture
SERVING SIZE (2 eggs and about ¾ cup spinach mixture) 241 Cal, 15 g Total Fat, 4 g Sat Fat, 540 mg Sod, 12 g Total Carb, 4 g Sugar, 0 g Added Sugar, 5 g Fib, 17 g Prot.