Preparation : Wash the
spinach. Peel the onions and finely chop. Put
the oil, onions and the salt in a shallow pan,
cover and sautè over low heat for 7-8 minutes,
stirring occasionally. Chop the spinach half a
centimeter thick, add to the onions, cover and
simmer for about 10 minutes until tender. Add
half the black pepper, stir and make enough holes
for the number of eggs. Wash the eggs, break them
one by one into a separate dish to check their
freshness and place in the holes. Season with
the remaining black pepper, cover and cook for
about 5 minutes until the whites harden.
Good Apetite.
