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Fried eggs with spinach and romesco

Fried eggs with spinach and romesco

Paleo, Gluten-Free, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 290 Calories/Serving

5 Minutes

Made with sweet red peppers, garlic, almonds, and paprika, our Catalan romesco is pure magic when paired with a fried egg and wilted spinach.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 4 pasture-raised organic eggs
  • 2 ounces baby spinach
  • Romesco sauce (roasted peppers - almonds - garlic - sherry vinegar - oil - salt - paprika)
  • 2 ounces baby spinach
  • Romesco sauce (roasted peppers - almonds - garlic - sherry vinegar - oil - salt - paprika)

Nutrition per serving

Calories: 290, Protein: 17g, Fiber: 3g, Total Fat: 23g, Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g, Cholesterol: 450mg, Sodium: 510mg, Carbohydrates: 9g, Added Sugar: 0g.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the eggs

In a non-stick frying pan, heat 1 teaspoon oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. Transfer to a plate.

2

Cook the spinach

Add the spinach to the pan, season with salt, and cook until just wilted, 1 to 2 minutes.

3

Serve

Transfer the spinach and eggs to individual plates and spoon the romesco sauce on top. Season to taste with salt and pepper, and serve.