Recipe:
1. 1 small onion (I had shallots) and crushed passiruete oil for frying (ghee, avocado, olive with low acidity, etc.) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.
2. At the end of cooking add the onions 1-2 chopped cloves of garlic. Fry for another 30 sec to a strong garlic smell, then place a handful of fresh spinach (about 50 g) and a generous pinch of chopped herbs (parsley/cilantro/tarragon), cook stirring occasionally until the spinach is loss of volume.
3. While the filling is being prepared, prepare 2-3 eggs depending on your preferences: if you like omelette, beat the eggs with milk/cream/yogurt, if you like scrambled eggs, mix the eggs slightly, for the fried eggs, just gently break the eggs into a bowl without damaging the yolk.
4. As soon as the spinach will fall off, Svan add a pinch of salt, 1/2 tsp Khmeli-suneli, mix and fill the stuffing with eggs, spread the grated feta (about 50 g). Then cover with lid and on low heat fry until cooked eggs.
5. Feed. Decorate with fresh spinach leaves, chopped herbs, ground pepper and serve with fresh bread.
By the way, here eggs are not photoshopped, but really orange like a village. Bought at Dawn and Milki.