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  1. Home
  2. vegetarian egg recipes

Sprout & spinach baked eggs

Give your vegetarian menu a makeover with this cracker dinner - by Barbara Northwood
  • 08 Apr 2019
Sprout & spinach baked eggs
Prep: 15 Minutes - Cook: 35 Minutes - easy - Serves 3-4
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This sprout & spinach baked eggs recipe is a perfect vegetarian one-pan wonder dish everyone will love.

Ingredients

1 tbsp olive oil

1 tsp cumin seeds

1 onion, chopped

2 garlic cloves, crushed

1 green chilli, chopped (deseeded if you don’t want it very hot)

300g Brussels sprouts, roughly shredded

450g spinach

½ lemon, juiced

6 eggs

½ small pack coriander, yogurt, sriracha and thick slices of sourdough, to serve

Method

  1. Heat the oil in a frying pan with high sides, scatter in the cumin seeds and toast a little, then add the onion and fry until softened, around 5 mins. Add the garlic and chilli and fry for 1 min. Tip the sprouts into the pan and cook for 5 mins until softened, then add the spinach – you may have to do this in batches. Cook until the spinach has wilted down, then squeeze in the lemon juice to taste. Season well.

  2. Use a spoon to create six holes in the greens to crack the eggs into. Break the eggs into the holes, cover the pan with a lid and cook for 5-7 mins until the eggs have set, but the yolk remains runny. Sprinkle over the coriander and serve immediately, drizzled with natural yogurt and sriracha, and with sourdough on the side.

  • winter vegetarian recipes
  • vegetarian weeknight dinners
  • easy vegetarian meals
  • vegetarian egg recipes
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  • easy vegetarian recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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