NYT Cooking: Spanakorizo with Jammy Eggs (NYT Cooking)
- 3tablespoons extra-virgin olive oil, plus more for serving
- [1bunch scallions (6 to 9 stems), trimmed and thinly sliced -- I didn't have any and used chives, but put them in later]
- 1pound baby spinach (or 1 pound mature spinach, trimmed and roughly chopped) - I only had frozen
- 2garlic cloves, finely chopped --I used one frozen cube of crushed garlic
- Salt and pepper
- 1cup basmati rice -- we didn't have any, so I used a cup of orzo pasta
- 1½cups vegetable stock -- I needed a lot more, at least 3 cups
- 4large eggs
- 1lemon, juiced (3 to 4 tablespoons)
- 1cup roughly chopped parsley
- 1(6-ounce) block Greek feta, crumbled (about 1⅓ cups)
Heat a large, wide Dutch oven or deep skillet on medium-high heat. Add the olive oil and the spinach (depending upon the size of your pot, you may need to add it gradually, throwing in more as it cooks down), garlic and about 1 teaspoon salt; toss until wilted, about 2 minutes.
Stir in the rice (or orzo), then pour in the stock. Bring to the boil and then cover, reduce heat to medium-low and simmer until the liquid has been absorbed and rice is cooked, 15 to 20 minutes. Add liquid as necessary.
Meanwhile, boil the eggs for 10 minutes. I always use a microwave egg boiler.When the rice/orzo is ready, turn off the heat. Uncover and add the lemon juice and half of the herbs and gently toss them through the rice. Taste to check seasonings, adding salt if needed. Cut feta and crumble it into the rice/spinach mix so that it softens and warms a bit.
Divide the spinach rice among bowls. Halve the eggs and place the halves on top of the rice; top each with a little feta and chives.
8/10, really depends on the jamminess of the eggs. Worth reheating, worth repeating.
