Spinach with Yellow-Eyed Peas and Fried Eggs {#giveaway}
The recipe Spinach with Yellow-Eyed Peas and Fried Eggs {#giveaway} can be made in around 45 minutes. One serving contains 630 calories, 37g of protein, and 18g of fat. For $2.65 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a rather cheap main course. 184 people have tried and liked this recipe. A mixture of baby spinach, onion, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Joanne Eats Well with Others. With a spoonacular score of 99%, this dish is awesome. Similar recipes are Seasoned Yellow eyed peas sundal and World Diabetes Day Creating Awareness By Food, Black-Eyed Peas with Spinach, and Persian Spinach and Black-Eyed Peas.
Servings: 4
Ingredients:
8 cups baby spinach
28 oz canned diced tomatoes
1 tsp cumin seeds
1 lb dried beans, soaked overnight and boiled until tender or 2 (15 oz) cans chickpeas
4 large eggs
4 garlic cloves, thinly sliced, divided
3 tbsp olive oil, divided
1 onion, chopped
salt and freshly ground black pepper, to taste
1/4 tsp smoked paprika
3 cups vegetable broth
Equipment:
frying pan
pot
bowl
Cooking instruction summary:
Heat 1 tbsp olive oil in a large heavy skillet. When the oil begins to shimmer, add 1 garlic clove worth of garlic. Stir until it starts to brown. Add the spinach to the pot and toss to coat. Season to taste with salt and pepper. Cook until wilted. Transfer to a medium bowl and set aside. Wipe out skillet.Heat the remaining olive oil in the same skillet over medium heat. When the oil begins to shimmer, add the onion and remaining garlic. Cook until onion is softened, about 3 minutes. Add the cumin and paprika and cook, stirring constantly, 1 minute. Add the beans and tomatoes, stirring to combine. Cook for 8-10 minutes. Add the broth and bring to a simmer. Reduce the heat to medium and simmer for 20 minutes, or until sauce is thickened. Stir in the spinach. Simmer for an additional 10 minutes.Fry eggs, two at a time, in a bit of oil in a medium skillet. Spoon the chickpea stew into four bowls and top each with a fried egg. Serve.
Step by step:
1. Heat 1 tbsp olive oil in a large heavy skillet. When the oil begins to shimmer, add 1 garlic clove worth of garlic. Stir until it starts to brown.
2. Add the spinach to the pot and toss to coat. Season to taste with salt and pepper. Cook until wilted.
3. Transfer to a medium bowl and set aside. Wipe out skillet.
4. Heat the remaining olive oil in the same skillet over medium heat. When the oil begins to shimmer, add the onion and remaining garlic. Cook until onion is softened, about 3 minutes.
5. Add the cumin and paprika and cook, stirring constantly, 1 minute.
6. Add the beans and tomatoes, stirring to combine. Cook for 8-10 minutes.
7. Add the broth and bring to a simmer. Reduce the heat to medium and simmer for 20 minutes, or until sauce is thickened. Stir in the spinach. Simmer for an additional 10 minutes.Fry eggs, two at a time, in a bit of oil in a medium skillet. Spoon the chickpea stew into four bowls and top each with a fried egg.
8. Serve.
Nutrition Information:
covered percent of daily need
