Levantine cuisine · Breakfast & Eggs

Bayd bi Sabanekh

Fresh spinach wilted down with onions and plenty of garlic, bound with eggs and brightened with lemon.

Ingredients · for 2 servings

• 400 g spinach
• 4 eggs
• 1 onion
• 4 cloves garlic
• 3 tbsp olive oil
• 1/2 tsp cumin
• 1 lemon
• 1 pinch chili flakes
• 1 flatbread
• Salt, pepper

Instructions

1. Wash the spinach thoroughly, remove the tough stems and drain the leaves in a sieve; finely dice the onion and cut the garlic into thin slices.
2. Heat olive oil in a wide pan and sauté the onion over medium heat for 4–5 min. until translucent, then fry the garlic and cumin in with it for 1 min. until strongly fragrant.
3. Add the spinach in batches and let it wilt down while turning for 3–4 min., until the leaves are dark green and soft.
4. Raise the heat and let the released liquid evaporate uncovered for 2 min. – the pan must be dry before the eggs go in.
5. Whisk the eggs with salt and pepper, pour them over the spinach and let them set over low heat for 3 min., folding through once, until the mixture is just barely firm.
6. Drizzle with the juice of half a lemon, sprinkle with chili flakes and serve hot with lemon wedges and flatbread.