Poached Eggs on Spinach and Tomatoes

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the tomatoes, salt and black pepper. Turn down the heat slightly and simmer for 5 minutes, until the tomatoes soften.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 4
   Add the spinach and stir for about 2 minutes, just until it wilts, and keep warm over very low heat.

   Stove

   💡Fresh spinach wilts within a minute or two: add it at the end so it stays green and doesn't release water onto the plate.
3. 5
   Bring a deep pot with water, 7–8 cm deep, to a gentle simmer and add the vinegar.

   StovePot
4. 6
   Crack each egg into a small cup, stir the water in a circle and slide in one egg.

   💡The vinegar sets the white quickly, and the whirlpool wraps it around the yolk: the egg stays round instead of spreading through the water.
5. 7
   Cook 3–4 minutes, until the white is set and the egg is springy to the touch, and lift out with a slotted spoon.

   StoveSlotted spoon
6. 8
   Arrange a bed of vegetables on each plate and top with a poached egg and serve.