Spinach With Egg Recipe

Ingredients:

	Spinach ((1 Tie))	500	Grams
	Dry Onion	2	Head
	Red Capia Pepper (Medium size)	1	Qty
	Egg	4	Qty
	Tomato Paste	1	Rounded Tbsp
	Pepper Paste (Sweet)	1	Tsp (large)
	Liquid Oil	2	Tbsp
	Butter	1	Tbsp
	Salt	1	Tsp
	Black Pepper (Freshly Ground)	1	Tsp
	Powdered Red Pepper (Optional)	1	Tsp

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Instructions:

1. Separate the spinach by removing the stems and cutting them off. Wash 2-3 times in plenty of water. Leave for 20-30 minutes in water with 1 tablespoon of vinegar, 1 teaspoon of salt and rinse. Take it in a colander and drain the water thoroughly.
2. Peel the onions and cut them into cubes. Wash the capia pepper and cut it in half. Clean the seeds and chop them in the size of backgammon dice.
3. Heat your pan to medium heat. Add the oil, add the butter and melt it. Saute the onions in the pan for about 4-5 minutes until they are slightly translucent. Add the chopped peppers and fry together for 1-2 minutes.
4. Roughly chop the spinach with your hands without damaging it too much. Add to the pan and turn all the ingredients upside down. Add salt and spices and mix. Drain and tap until oil remains at the bottom of the pan.
5. Take the cooked spinach mortar on low heat and make a nest in the eggs with a spoon. Crack the eggs into these nests one by one, add 1 pinch of salt and close the lid.
6. Take your food, which you have kept on fire for 30 seconds (until the egg whites are cooked), from the stove, let it rest for 4-5 minutes with the lid closed, then serve it hot. Enjoy your meal!
7. Note: If you wish, after breaking the eggs, put a pinch of fresh cheddar cheese on them. Close the lid of the pan and when the cheese melts, take it off the heat and serve hot.

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Vegetable Practical Breakfast