Crispy Garlic & Chile Spinach with Poached Eggs
Ingredients
- 10 ouncesspinach (fresh)
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonsolive oil
- 2eggs
- ·kosher salt
- ·black pepper
- ½lemon
Prep
- 01
Rinse and roughly chop the spinach if using large leaves.
- 02
Cut the lemon in half.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Slice the garlic thinly and add it to the pan along with the red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the garlic is golden and fragrant.
- 02
Add the spinach to the pan in batches, stirring until wilted, about 3 to 4 minutes total. Season with salt and black pepper to taste.
- 03
Push the spinach to the sides of the skillet and add the remaining 1 tablespoon olive oil to the center. Crack both eggs directly into that space.
- 04
Cover the pan and cook for 3 to 4 minutes, until the egg whites are set but the yolks are still runny. Season the eggs with a pinch of salt and pepper.
- 05
Divide the spinach and eggs between two plates. Squeeze fresh lemon juice over the top and serve immediately.
Spice Tips
For more heat, increase the red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a milder kick, use just 1/4 teaspoon red pepper flakes. Fresh chili slices or a dash of hot sauce on top also work beautifully.