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What You Need

• 1 tbsp. coconut oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 4 cups (300g) mushrooms, sliced
• 2 cups (450g) leaf spinach
• 4 eggs
• handful parsley, chopped
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Serves: 2
Prep: 10 mins
Cook: 15 mins

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Nutrition per serving
321 kcal
22g Fats
19g Carbs
24g Protein

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What You Need To Do

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, 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 likely 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. Stir well and taste for seasoning.

Make 4 indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 minutes covered with a lid until egg whites are set.

Dress in fresh parsley and serve.