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Eggs with spinach

  • 8 eggs
  • 800 gr. spinach
  • 2 medium onions
  • 2 glasses meat broth
  • 3 tablespoons cooking fat
  • 1/4 tablespoons black pepper
  • 1 1/2 teaspoons salt
Chop the onions into small pieces. Cut the roots off the spinach and wash the spinach well.

Put the spinach and a few glasses of water into a saucepan. After boiling for about 15 minutes, drain away the water by squeezing the spinach in between the hands. Chop into small pieces and put to one side.

Put cooking fat and chopped onions into a saucepan. After frying, add 1 teaspoon of salt and the spinach, continue sauteeing for 20 minutes, stirring contonuously with a spoon. Add the meat broth and cook the spinach on a low heat. Afterthe liquid has been absorbed, season with black pepper and continue stirring. Take the spinach out of the pan, spread evenly in a wider pan. Make 8 holes in the spinach with a fork. Break each egg into these holes and sprinkle 1/2 teaspoon salt over, cover and cook over heat slightly lower than medium, for 4-5 minutes. Your dish is now ready to serve.

Eggs with ground meat

  • 8 eggs
  • 2 1/2 tablespoons cooking fat
  • 200 gr. ground meat
  • 2 large onions
  • 1 tomato
  • 1 green pepperone
  • 1/2 teaspoon salt
After peeling the onions, slice into pieces shaped like a crescent. After scalding the tomato, peel of the skin, scoop out the seeds and slice into small pieces. Slice the green pepperone into small circles. Melt the cooking fat in a small pan, add the sliced onions and fry gently for 10 minutes. Add the ground meat and salt to the pan and keep frying and stirring until the meat simmers. Add tomatoes and green pepperone to this and cook for 1-2 minutes while stirring. Spread this mixture over a large pan, and make 8 holes in it, breaking the eggs over each hole. Cover and cook over low heat for 5-6 minutes and serve.

Poached eggs with yoghurt

  • 8 fresh eggs
  • 7 glasses of water
  • 500 gr. yoghurt
  • 1/2 teaspoon red pepper
  • 1 1/2 teaspoons salt
  • 2 tablespoons vinegar
  • 3-4 cloves of garlic
  • 1 tablespoon fresh butter
  • 1 tablespoon sunflower oil
Add crushed garlic and 1/2 teaspoons salt to the yoghurt and blend well. Put the mixture aside. Melt fresh butter, sunflower oil and red pepper in a small saucepan.

Boil in a pan, 1 tablespoon of vinegar, 1 teaspoon salt and the water. When the water boils, lower the heat so that it will not bubble.Break the eggs into the boiling water. Close the lid of the pan and let the eggs stay in the boiling water for exactly 3 minutes. Take the eggs out of the pan with a perforated spoon, place them on a plate and pour over them the yoghurt with garlic and on top of that, the melted butter mixed with red pepper and serve hot.


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