2 portions
1 tablespoon coconut oil
1 large onion, chopped
2 cloves garlic, crushed
4 cups (300 g) mushrooms, sliced
2 cups (450 g) spinach leaves
4 eggs
Handful of chopped parsley
Preparation
- Heat oil in a large skillet over medium heat.
- Add the onion and garlic and cook for 2-3 minutes until soft. Then add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper.
- Now start adding the spinach to the pan, you will probably have to do this in batches. Cover the pan with a lid and let it wilt, repeat this step until all the spinach is in the pan. Mix well and taste for seasoning.
- Make 4 indentations in the spinach and break an egg into each. Cook for 5 to 6 minutes covered with a lid until the egg whites are set.
- Add fresh parsley.
- Serve.
Enjoy!
