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Spinach & Tahini Eggs

Ever since I read this post on Baghdad Eggs, I've not been able to stop thinking about them. The inconvenient amount of butter required means that unfortunately for now I need to put them out of my mind; instead I made this which goes some way to compensate.

You will need (serves one):

Two blocks of frozen spinach (I almost always use this as it is not as soggy as fresh once cooked)

One egg

Two teaspoons tahini

One tablespoon natural yoghurt

Squeeze of lemon

Teaspoon ground cumin

Sprinkle of paprika

Sprinkle fresh parsley

Defrost the spinach quickly in the microwave and get rid of any excess moisture. Put it in a saucepan with the cumin and dry fry for a few seconds to mix in. Make a nest in the spinach and crack an egg into the centre. Season and pop a large ideally transparent saucepan lid over the top of the egg and spinach. Meanwhile squeeze lemon into the yoghurt and stir. After a few minutes the egg should be cooked - you'll know as it will be opaque on top. Drizzle the tahini over the top and then remove from the pan. Plate it up with the yoghurt spooned on top of the egg and then sprinkle the paprika and parsley.

Approx 200 calories.


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