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Spanakorizo with soft-boiled eggs
By Hetty Lui McKinnon · Serves 4 · 30 minutes
Ingredients
3 tbsp extra-virgin olive oil, plus extra to serve
1 bunch spring onions, 6–9 stems, trimmed and thinly sliced
450 g baby spinach, or mature spinach trimmed and roughly chopped
2 garlic cloves, finely chopped
Salt and black pepper
1 cup basmati rice
355 ml vegetable stock
4 large eggs
3–4 tbsp lemon juice, about 1 lemon
1 cup roughly chopped dill or parsley
170 g Greek feta, crumbled
Method
Heat the oil in a large, wide pot or deep frying pan over medium-high heat. Add the spring onions and cook, stirring, for 2 minutes, until softened.
Add the spinach, garlic and about 1 tsp salt. Add the spinach in batches if necessary. Toss for about 2 minutes, until wilted.
Stir in the rice and stock. Bring to a boil, cover and reduce to medium-low heat. Simmer for 15–20 minutes, until the rice is cooked and the liquid absorbed. Check after 15 minutes.
Meanwhile, lower the eggs into a separate pot of boiling water. Cook for 7 minutes, then transfer immediately to iced water. Cool for 3–4 minutes, then peel.
Remove the rice from the heat. Gently stir in the lemon juice and half the herbs. Taste and adjust the salt.
Divide among four bowls. Top each with a halved egg, feta and the remaining herbs. Drizzle with olive oil and season with black pepper.
Options: For medium-grain rice, use 475 ml stock. Frozen spinach can replace fresh; thaw and squeeze out the water first.