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Egg and spinach dish

Ingredients 8
Servings 4


  • 6
    rashers bacon, cut into pieces
  • oil
  • 2
    onions, coarsely chopped
  • 1
    large carrot, thinly sliced
  • 300
    spinach (rinsed and hard stems removed), shredded
  • grated rind of 1 lemon
  • salt and pepper to taste
  • 4
    soft-fried eggs


Fry the bacon in a pan till done but not crisp. Add more oil to the pan if necessary and sauté the onion and carrot till soft. Add the spinach and stir-fry till soft. Season with the lemon rind and salt and pepper to taste. Transfer to a serving platter and make four hollows in the vegetable mixture. Place the eggs on top and serve with homemade tomato sauce, if preferred. Alternatively, break raw eggs into the hollows and bake the dish till the eggs are done. Serves 4.

Read more on: eggs  |  shallow-fry

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