Super quick delicious, balanced meal!
I found this recipe on thestonesoup.com — one of the first blogs you find when you google “best blogs for novice cooks” ! This dish is simple and delicous — it is literally spinach, tomato sauce (make your own if you have time!), spinach, and eggs, with a touch of crumbled goat cheese on top, spiced with some garlic, salt, and ground corianer.
Given its wet texture, I thought it’d go great with some warm, grilled bread. I used a multigrain rustica from Eataly, but I think any loaf of your choice would work! I simply cut it up into little 1/2 pieces, drizzled with olive oil, and placed on my grill pan for about 10 minutes, flipping over half way in between. (I’d have loved to get a bit more of those grill marks, but there is only so much you can do with a grill pan!)
The result — a hot, delicious, rich tasting (although quite nutritious) and satifying dinner, in a total of about 20 minutes!
I’ll confess that I have the undercooking-nervousness of a novice chef, so I cooked the eggs through poached style, even though, per the recipe, they are meant to be fried eggs style (with the yolk runny). But, it was a mistake I might repeat, because cooking the eggs through gave this meal a bit more substance — it had a heartier feel to it.
I’ll definitely be making this one again!