/ Recipe Soup with spinach and eggs

Soup with spinach and eggs

  • Olive oil - 3 teaspoons
  • Eggs - 4 pieces
  • Salt and ground pepper - - To taste
  • Green onions - 2 pieces
  • Garlic - 1 tooth
  • Chicken broth - 600 milliliters
  • Ground ginger - 1/2 Teaspoon
  • Spinach - 150 grams

In a medium saucepan, heat 2 teaspoons of oilOn average fire. In a medium bowl, beat the eggs with 1/4 teaspoon of salt and 1 tablespoon of water. Add the eggs to the pan and cook for about 3 minutes. Put on the dish. When the eggs cool down, cut into strips. In the same frying pan, heat the remaining teaspoon of oil over medium heat. Add onion and garlic and fry, stirring, until the appearance of flavor, about 30 seconds. Add broth, 1/2 cup water, 1/4 teaspoon salt and pepper and ginger. Boil. Add spinach and cook for about 3 minutes. Add strips of eggs. Remove from heat, season with salt and pepper at will and serve.

Servings: 12

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