Eggah bi Sabaneh

Spinach Eggah

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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  • 500 g (1 lb) fresh spinach or 250 g (8


Wash spinach thoroughly, if fresh. Stew it in its own juice until tender. Drain well and chop. If you are using frozen spinach, allow to de-frost, then drain it thoroughly and simmer in its own juice until tender.

Beat the eggs and add the chopped spinach. Mix well, and season with salt, pepper and nutmeg. Cook as usual, in a frying pan or in the oven.

Turn out on to a heated se