how to cook spinach egg sauce

Spinach Egg Sauce

Admitted, you know that egg sauce we all do in a hurry, stirring in all the uncooked eggs in the sauce and the eggs come out looking grain like when cooked? That’s great! But, i also love my fried eggs in the simple, no drama version; crack eggs, add salt, fry!

You know what else i like? Vegetable sauces that you put together in a frying pan and its ready in minutes.

This sauce is a combination of fried eggs and vegetable sauce (spinach or Ugu which is fluted pumpkin leaves can be used) so we are having the best of both worlds.

Its so quick and easy to put together that i find myself making it often and its delicious every time and it might just be added to your own “go to” recipes list as well! Whats more is that my 4 year old daughter loves it and its one of those vegetable inclusive recipes that she happily eats without being coaxed.

Serve it with boiled/roast/fried yams, rice, pasta, plantain, potatoes, plain boiled beans and more!

It starts with simply frying eggs and roughly chopping them and then sauteing onions then tomatoes and to which ground crayfish. Thats my defence and i am sticking to it! Lol), stock cubes, salt and ground white pepper are added. Roughly chopped green vegetables are then folded in with some water, heated through and you have a very appetizing and balanced dish!

Here goes the print ready recipe. Enjoy!

Spinach Egg Sauce

Serves: 3

Ingredients

• 5 Tbsp Vegetable Oil (2 tbsp for fried eggs and 3 tbsp for vegetable sauce)
• 6 Large Eggs
• ½ tsp Salt (1/4 tsp for fried eggs and ¼ tsp for sauce)
• ½ Red Onion, Sliced (About 175 grams peeled)
• 3 Large Tomatoes, Chopped (About 250 grams)
• 1 tbsp ground Crayfish
• 1 stock cube, crushed (4 grams)
• ½ tsp White Pepper
• 150 grams Spinach or Ugu, washed and roughly chopped
• 75 mls Water

Instructions

1. Place 2 tablespoons oil in a large frying pan and on medium heat. Crack eggs into a medium bowl, add one quarter teaspoon salt and whisk eggs lightly and fry in the oil until lightly brown on both sides. Take off the heat and transfer onto a plate lined with kitchen paper. When slightly cool, chop roughly.
2. Using the same pan the eggs were fried in, add the remaining 3 tablespoons oil and place on medium heat. Add the sliced onion and saute, stirring occasionally for about 7 minutes. Add chopped tomatoes and leave to cook for about 5 minutes, stirring from time to time.
3. Add crayfish, stock cube, salt and white pepper, stir in thoroughly. Finally, add spinach and water, mixing in well. Taste and adjust seasoning to your taste if needed, heat through and immediately take off the heat and serve.