AuthorTracy KillinanA twist on an old favourite, this meal is perfect for any night, espically if your craving comfort food! Made with spinach and scallions, this dish has eggs baked in the middle, with sharp emmental cheese melted on top. A dollop of chipotle spices the whole thing up!
Allergens: Milk | Egg
COOK THE POTATOES
Set the oven to preheat to 200C. Put a kettle to boil. Dice the potatoes into small pieces. Put boiling water from the kettle in a medium pot and add the potatoes. Boil the
potatoes for around 10 Minutes, or until tender. Once done drain thoroughly.
PREPARE THE INGREDIENTS
Finely slice the scallions. Deseed and dice the pepper. Peel and chop the garlic.
COOK THE VEG
Heat 2 tablespoons of olive oil in a medium pan on high heat. Once hot, layer the boiled potatoes in it evenly. Cook, but do not stir for 4 Minutes, or until they become slightly crispy and brown. Then add the scallion white bottoms, along with the garlic and pepper. Season with salt and pepper to taste. Continue cooking, stirring every now and then, for around 3 Minutes, or until soft.
COOK THE SPINACH
Add the spinach and an additional tablespoon of olive oil to the pan. Cook for around 3-4 Minutes, or until the spinach wilts. Turn the heat off and add a pinch of salt and pepper to taste.
BAKE THE DISH
If you don’t have an oven-safe pan, place in a baking dish. Make 2 wells in the center with a spoon, and then crack an egg into both of them. Add salt and pepper, then top with the cheese. Bake for around 6 Minutes, or until the yolks are cooked as per your preference.
SERVE THE DISH
Top the baked dish with the scallion green tops and a dollop of chipotle sauce. Enjoy!
Ingredients
Directions
COOK THE POTATOES
Set the oven to preheat to 200C. Put a kettle to boil. Dice the potatoes into small pieces. Put boiling water from the kettle in a medium pot and add the potatoes. Boil the
potatoes for around 10 Minutes, or until tender. Once done drain thoroughly.
PREPARE THE INGREDIENTS
Finely slice the scallions. Deseed and dice the pepper. Peel and chop the garlic.
COOK THE VEG
Heat 2 tablespoons of olive oil in a medium pan on high heat. Once hot, layer the boiled potatoes in it evenly. Cook, but do not stir for 4 Minutes, or until they become slightly crispy and brown. Then add the scallion white bottoms, along with the garlic and pepper. Season with salt and pepper to taste. Continue cooking, stirring every now and then, for around 3 Minutes, or until soft.
COOK THE SPINACH
Add the spinach and an additional tablespoon of olive oil to the pan. Cook for around 3-4 Minutes, or until the spinach wilts. Turn the heat off and add a pinch of salt and pepper to taste.
BAKE THE DISH
If you don’t have an oven-safe pan, place in a baking dish. Make 2 wells in the center with a spoon, and then crack an egg into both of them. Add salt and pepper, then top with the cheese. Bake for around 6 Minutes, or until the yolks are cooked as per your preference.
SERVE THE DISH
Top the baked dish with the scallion green tops and a dollop of chipotle sauce. Enjoy!