You can prepare this favorite Greek dish in no time. Alternatively, you can use other vegetables if you don’t like spinach.
Serves: 3 Preparation time: 5m Cooks in: 10m Ready in: 15m
1 onion chopped
½ cup olive oil
4-5 sprigs of dill, chopped
Salt and pepper
In a nonstick skillet, heat the olive oil and sauté the onion until tender.
Add the chopped spinach, add salt and continue to sauté for a few minutes until the liquid has been absorbed.
With a fork, open six holes in the spinach mix, break the eggs carefully in them, add the dill and salt, reduce heat, cover with lid and allow the eggs to cook for 2-3 minutes.
Serve with freshly ground pepper and bread.
Photos – Food Styling: Antonia Kati