Name: Spicy Spinach Stew with Baked Eggs, Feta, Avocado & Sourdough
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkgs baby spinach; 710 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 12 eggs; 3 cloves garlic; 3 green bell peppers; 1 small bunch green onions (scallions); 1 ½ jalapeño peppers; ¾ cup plain Greek yogurt; 6 slices sourdough bread; black pepper; cumin, ground; extra virgin olive oil; salt; white wine vinegar

Spicy Spinach Stew with Baked Eggs, Feta, Avocado & SourdoughSpicy Spinach Stew with Baked Eggs, Feta, Avocado & Sourdough — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkgs baby spinach

710 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

12 eggs

3 cloves garlic

3 green bell peppers

1 small bunch green onions (scallions)

1 ½ jalapeño peppers

¾ cup plain Greek yogurt

6 slices sourdough bread

black pepper

cumin, ground

extra virgin olive oil

salt

white wine vinegar

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince garlic. Place in a large bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the garlic.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim and cut green onions crosswise into thin pieces. Add to the bowl.

Roughly chop spinach. Add to the bowl.

Preheat two large ovenproof skillets over medium-high heat.

While the skillets heat up, shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful of cilantro for serving).

Once the skillets are hot, divide oil between them and swirl to coat the bottoms. Divide veggies and spices between the skillets; cook, stirring occasionally, until tender, 6-7 minutes.

Add broth and vinegar to the skillets; stir to combine the stew and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until stew is slightly thickened, 6-7 minutes.

Using a stirring spoon, make a well in the stew for each egg; crack an egg into each well, sprinkle with feta, and season with pepper. Place the skillets in the oven and bake until egg whites are firm but yolks are still soft, 10-12 minutes. Remove from oven.

Meanwhile, toast bread if desired, then cut in half.

Halve and pit avocados; using a spoon, scoop out the flesh and slice lengthwise into thin pieces.

To serve, divide stew, eggs, and sourdough between plates or bowls. Top with yogurt, avocado, and reserved cilantro. Enjoy!

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