Spinach With Eggs

This nutritious breakfast is low carb, super filling, and uses both the leaves and the stalks of the spinach – no wastage here!



  • 1 small onion, finely chopped
  • 400g spinach (fresh or frozen), roughly chopped
  • 3-4 large eggs
  • Olive oil
  • Salt & freshly-ground black pepper
  • Chilli flakes (optional)
  • Juice of 1 lemon (optional)


  1. Sauté onion in a little olive oil in a large frying pan until fragrant and translucent.
  2. Add your chopped spinach leaves, a handful at a time until it all fits and the spinach shrinks.
  3. Cook for around 10 minutes on medium heat until the water evaporates.
  4. Season with salt and pepper.
  5. Make wells for the eggs (allow for one or two per person). Crack eggs into the wells and cook until the whites set (about 3 minutes).
  6. Season to taste, adding chilli flakes if desired.
  7. Finish with a squeeze of lemon juice and serve.


This is extra-delicious served with a little shaved parmesan or feta sprinkled over the top.

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