Garlicky Spinach and Eggs with Sumac Yogurt
Eggs cooked in a pan of soft garlicky spinach and onions, spooned over with sumac yogurt and served with pita.
- Cuisine
- Levantine · Palestine
- Time
- 25 min total (20 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 8 large eggs
- 10 oz baby spinach
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1 cup greek yogurt
- 1 tsp sumac
- 4 pita breads
- 1/2 tsp red pepper flakes (optional topping)
Method
- Soften the onion in the oil for 6 minutes, add the garlic and cumin for 1 minute, then wilt in the spinach with the salt.
- Make 8 hollows in the spinach, crack in the eggs, cover and cook on low for 6–8 minutes, until the whites are set.
- Stir the sumac into the yogurt.
- Spoon the yogurt over the eggs, sprinkle with chili if you like and serve with warm pita.
Diets and allergens
Fits: Vegetarian
Free from: Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Egg, Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 468 kcal
- Protein
- 26.9 g
- Carbohydrates
- 42.8 g
- Fat
- 21.1 g
- Fiber
- 3.7 g
- Sodium
- 1022 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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