Clean the Ingredients: Start by thoroughly washing 600 g (10 cups, raw) of spinach and 2 cups (450 g) of rice. This ensures all impurities are removed, giving you a fresh base for your meal.

Sauté the Vegetables: Heat oil or butter in a fry pan over medium heat until it shimmers. Add 1 chopped onion and sauté until it begins to soften, releasing its sweet aroma.

Cook the Spinach: Add the cleaned spinach to the pan. Stir occasionally until the spinach is wilted and fully cooked, merging its rich green flavor with the onion.

Add the Rice: Mix in the rice and cook for an additional 3-4 minutes, stirring frequently to allow the rice to absorb the flavors and slightly toast.

Preheat and Prepare: Preheat your oven to 400°F (200°C). Boil about 800 ml of water.

Combine and Bake: Transfer the spinach and rice mixture into a greased earthenware dish or baking pan, spreading it out evenly. Pour the boiling water over the mixture to cover it. Season with salt and pepper to taste, then stir to combine.

Bake: Place the baking dish in the preheated oven and bake for about 30 minutes. Towards the end of the baking time, check the rice. If it’s not fully cooked and looks dry, add an additional 200 ml of water and continue baking until the rice is tender.

Add the Eggs: Once the rice is cooked, crack 3 eggs on top of the rice mixture. Return the dish to the oven and bake for another 5 minutes, or until the eggs are set to your liking.

Serve: Enjoy the dish warm with fresh vegetables and a side of sour milk. For a complete meal, pair with a crusty baguette or ciabatta and a refreshing glass of juice. 🍹🥖🌱🍚