Poached Eggs on a Bed of Spinach

There are recipes that prove that eating well doesn't have to be complicated. These poached eggs on a bed of spinach are a perfect example: simple to prepare, full of flavor, and made with fresh, nutritious ingredients. A light and comforting option for any time of year—especially delicious on cooler days.

Spinach is rich in iron, calcium, and vitamins A and C, while eggs are an excellent source of quality protein and healthy fats. Together, they create a balanced and colorful dish that combines nutrition, flavor, and convenience.

Ingredients:

• 1 large onion
• 1 clove of garlic
• 1/2 cup of white wine (or vegetable broth, if you prefer a non-alcoholic version)
• 2 large tomatoes
• 2 cups of fresh spinach
• 1/2 zucchini (or substitute with eggplant or bell pepper)
• 3 eggs
• 2 tablespoons of olive oil
• Salt to taste.
• Pepper to taste.
• 2 basil leaves

Preparation method:

1️⃣ In a large, non-stick frying pan, sauté the chopped onion and garlic in olive oil.

2️⃣ Add the diced tomatoes, basil, and white wine (or broth). Let it simmer until the tomatoes soften slightly.

3️⃣ Add the diced zucchini and spinach, mixing well until the vegetables are tender.

4️⃣ Make space between the vegetables and add the whole eggs. Cook over low heat, partially covering the pan, and let it cook for about 6 minutes, until the whites are firm and the yolks are still creamy.

5️⃣ Season with salt and pepper to taste and serve immediately.

💡 Practical tips:

• To ensure the eggs don't overcook, always cook over low heat and check the texture carefully.
• If you want to prepare ahead, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat over low heat or in the microwave for short periods to maintain a creamy texture.
• You can accompany this dish with slices of toasted bread, brown rice, baked sweet potato, or a fresh salad.

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Recipe inspired by a post from Vida Ativa — adapted by Horta da Maria.