Spanakorizo With Jammy Eggs

Ingredients

• 3 tbsp extra-virgin olive oil (Plus more for serving)
• 1 bunch scallions (6 to 9 stems, trimmed and thinly sliced)
• 1 lb baby spinach (Or 1 pound mature spinach, trimmed and roughly chopped; frozen spinach may be substituted if thawed and squeezed dry)
• 2 garlic cloves (Finely chopped)
• salt (About 1 teaspoon initially, plus more to taste)
• black pepper (To taste; season well at the end)
• 1 cup basmati rice
• 1.5 cups vegetable stock (If using medium-grain rice instead of basmati, use 2 cups stock)
• 4 large eggs (Cooked in their shells for 7 minutes)
• 1 lemon juice (Juice of 1 lemon, about 3 to 4 tablespoons)
• 1 cup dill or parsley (Roughly chopped; use half in the rice and reserve half for topping)
• 6 oz Greek feta (One block, crumbled; about 1 1/3 cups)

Steps

1. 1

   Heat a large, wide Dutch oven or deep skillet over medium-high heat. Add the olive oil and sliced scallions, then stir until the scallions are fragrant and softened, about 2 minutes.

2. 2

   Add the spinach, adding it gradually if necessary so it fits in the pot as it cooks down. Add the chopped garlic and about 1 teaspoon salt, then toss until the spinach is wilted, about 2 minutes.

3. 3

   Stir the basmati rice into the wilted spinach mixture. Pour in the vegetable stock, bring the mixture to a boil, then cover the pot, reduce the heat to medium-low, and simmer until the liquid has been absorbed and the rice is cooked, 15 to 20 minutes. Check the rice at 15 minutes because cooking times vary by brand.

4. 4

   Meanwhile, bring a medium pot of water to a boil over high heat. Carefully add the eggs in their shells and cook over medium-high heat for 7 minutes; set a timer.

5. 5

   Prepare an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the boiling water and immediately transfer them to the ice bath. Cool for 3 to 4 minutes, then peel.

6. 6

   When the rice is ready, turn off the heat and uncover the pot. Add the lemon juice and half of the chopped herbs, then gently toss them through the rice. Taste and add more salt if needed.

7. 7

   Divide the spinach rice among four bowls. Halve the peeled eggs and place the halves on top of the rice.

8. 8

   Top each bowl with crumbled feta and the remaining herbs. Drizzle with additional olive oil and season well with black pepper.

Notes

The structured recipe notes that frozen spinach can be used after thawing and squeezing it dry, and chard or kale can be substituted for spinach. For more traditional medium-grain rice, use 2 cups of vegetable stock instead of 1 1/2 cups. The timing is a guideline; check the rice at the 15-minute mark. The jammy eggs are not traditional to spanakorizo but add color and protein.

Nutrition per serving

• main
• vegetarian
• Greek
• one-pot
• rice
• jammy eggs
• gluten-free
• quick meal