Why we love it:
- 1 package Frozen Chopped Spinach (or chard, or kale, or a combination)
- 1 Yellow Onion (small)
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Turmeric
- 1 teaspoon Garlic Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt (divided)
- 1 Tablespoon Tomato Paste
- 1 15-ounce can Coconut Milk
- 4 Eggs (or 6)
- 4 ounces Monterey Jack Cheese (or any cheese really, shredded, grated or crumbled)
- 1 Lime
- 1 Avocado
- 1 Baguette
Defrost the spinach packages overnight in the fridge.
Dice the onion.
Heat the oil in a large skillet or sauté pan (at least 12” and up to 15” across) and add the onion. Saute until a little translucent, about 3 minutes.
Add the spinach. If it's still a little frozen, that's ok, just cover and turn the heat down until it's defrosted.
Make a well in the center of the pan and add the spices (turmeric, cumin, paprika), add half of the salt, and tomato paste. Cook on the bottom of the pan for about 45-60 seconds until fragrant.
4. COCONUT MILK
Add the coconut milk, stir well, and bring to a simmer. Cover partially and simmer for about 8 minutes, stirring occasionally. If it seems dry, you can add a few tablespoons of water here too.
Turn the heat to medium low. Press the chard and sauce mixture into an even layer across the pan, then make a small indentation everywhere you’d like to crack an egg in (spacing evenly for the number of eggs you’ve chosen.)
Crack the eggs directly into the indentations. Sprinkle a pinch of salt onto each egg. Cover the pan and cook for 7-9 minutes, or until the eggs are completely set but soft in the yolks. (If you prefer firmer yolks, you can cook for up to 12 minutes).
Garnish the whole pan with shredded cheese, a good squeeze of lime, and sliced avocado. If you have extra lime, slice them and serve on the plate.
If you have chives, scallions, cilantro, basil, chives, etc, they make a nice garnish too.
Slice the bread and serve on plates. Spoon a whole egg and plenty of sauce on plates to serve.