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Fried eggs with tomatoes and spinach
No bread, no gluten, no dairy. Just a frying pan and 10 minutes.
⏱ 10 min · serves 1 · European · Not spicy at all
Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Eggs
Ingredients (serves 1)
- Egg (3 pcs)165 g
- Tomato150 g
- Spinach40 g
- Olive oil5 g
- Potatoes, boiled (yesterday's, pan-fried)150 g
Also: Salt, pepper, spring onions
Method
- Get ready: slice the boiled potatoes (150 g) into rounds and cut the tomato into wedges. Wash and pat dry the spinach, and chop the spring onions.
- Heat 1 tsp olive oil (5 g) in a frying pan over medium heat. Fry the potato slices for 3–4 min until golden, then turn them over.
- Add the tomatoes and fry for 1–2 min over medium heat until softened.
- Add the spinach and straight away crack 3 eggs directly onto the vegetables.
- Cover with a lid and cook over medium heat for 3–4 min, until the whites are fully set.
- Season lightly with salt, sprinkle with pepper and spring onions. Eat straight away.
Tips
- Yesterday's boiled potatoes are ideal: they turn golden in 3–4 min.
- Add the spinach last – a minute is all it needs.
- Want it hotter? Sprinkle with chilli flakes or black pepper – lots of it.
- Want it lighter? Instead of 3 eggs – 1 egg and 3 egg whites.
How much should you actually eat?
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.