By Kirthana | Theblurrylime
April 26, 2016
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Author Notes: Amaranth works very well in this recipe, party because they have a slight bitterness to them when cooked, which works beautifully with the creaminess of the still slightly runny eggs.

Very quick to rustle up and makes for a great simple meal with a side of crusty bread.
Kirthana | Theblurrylime

Serves: 1

  • 200 grams amaranth leaves (or spinach)
  • 2 shallots, finely chopped
  • 1 clove of garlic, minced
  • 2 large eggs, at room temperature
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Salt, to taste
  1. Preheat oven to 200 C / 395 F.
  2. Pluck out the thin tender stalks of the amaranth along with the leaves. Rinse them well and pat dry with a kitchen towel.
  3. Lay out the wilted spinach around the sides of 2 ramekins or a small baking dish. Make a small well in the centre and crack in the eggs. Bake for 12 – 15 minutes depending on how you’d like your eggs. Season with salt and pepper and serve immediately with crusty bread.

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