SPINACH WITH EGGS

Preparation time: 15 minutes

Cooking time: 20 minutes
Serves 4

INGREDIENTS
2 pounds fresh spinach, thoroughly washed and drained
5 tablespoons butter or oil (olive, vegetable, corn)
1 medium onion, peeled and finely chopped
½ teaspoon salt, or more to taste
1/4 teaspoon ground pepper
4 eggs, lightly beaten

Yogurt-garlic sauce
1 cup plain yogurt, mixed with 2-3 gloves peeled and crushed garlic

1. Fill a large pan with water and bring to a boil. Toss in spinach and blanch for about 3 minutes, or until just wilted.

2. Remove from heat, and drain well in a colander, pressing with a slotted spoon to squeeze it as dry as possible (or wait until it cools off and squeeze dry with your hands). Place the cooked spinach on a cutting board and chop coarsely.

3. In a medium non-stick frying pan, heat the oil over medium heat. Add onion and sauté for about 5 minutes, or until soft and lightly brown. Toss in the spinach, mix well and stir-fry for 5 minutes. Season with salt and pepper.

4. Pour the eggs evenly over the spinach. Tilt the pan to distribute the eggs evenly. Cover and cook for about 7-10 minutes, or until the eggs are well set.

5. Serve immediately with bread and topped with yogurt-garlic sauce.