Ingredients with Measurements:
- 4 large eggs
- 2 cups fresh spinach leaves, washed and chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped spinach leaves and cook for 2-3 minutes until wilted.
4. Season with salt, pepper, and paprika.
5. Crack the eggs into the skillet and cook for 2-3 minutes until the whites are set but the yolks are still runny.
6. Using a spatula, break the eggs into pieces and mix them with the spinach.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 2 servings
Nutritional information:
- Calories: 320
- Fat: 28g
- Carbohydrates: 5g
- Protein: 12g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Vegetable oil can be used instead of olive oil.
- Smoked paprika can be used instead of regular paprika.
Variations:
- Add diced tomatoes or bell peppers for extra flavor.
- Top with crumbled feta cheese or grated Parmesan cheese.
- Serve with crusty bread or tortilla chips.
Tips and tricks:
- Make sure to use a large skillet to avoid overcrowding the eggs.
- Use fresh spinach for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
- Huevos Rotos con Espinacas is best served fresh and hot.
Reheating instructions:
- This dish is not recommended for reheating.
Presentation ideas:
- Serve in individual bowls or on a large platter.
Garnishes:
- Fresh herbs such as parsley or cilantro can be used as a garnish.
Pairings:
- Serve with a side of fresh fruit or a simple salad.
Suggested side dishes:
- Crusty bread or tortilla chips
Troubleshooting advice:
- If the eggs are overcooked, they will become tough and rubbery.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Cook the eggs until the whites are set to avoid any risk of foodborne illness.
Food history:
- Huevos Rotos con Espinacas is a traditional Spanish dish that originated in Andalusia.
Flavor profiles:
- Savory, garlicky, and slightly spicy.
Serving suggestions:
- Serve as a breakfast or brunch dish.
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Region: Spanish