Serves: 2
Prep: 10 mins
Cook: 5 mins


Nutrition per serving:

219 kcal
15g Fats
12g Carbs
14g Protein


   What you need :     

• 2 tsp. pine nuts 

• 1 ¾ cups (400g) of fresh spinach 

• 5/8 cup (125g) of tomatoes halved 

• 1 tbsp. mild olive oil 

• 1 tbsp. white wine vinegar 

• 1 tsp ground turmeric 

• 2 medium-sized eggs

  What do you need to do :     

  • Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside. 

  • In the meantime, heat the oil in a frying pan and stirfry the spinach and tomatoes for 2 minutes on medium heat until wilted. 

  • Season with salt and pepper. Bring a pot of water to the boil and add in the vinegar and turmeric. 

  • Turn the heat down so that the water no longer bubbles. Carefully break in the egg and poach for 3 min, repeat with the second egg. 

  • Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts. 

  • Season with pepper and salt. Break open the eggs just before serving.