This is one of those things I just kind of threw together out of stuff I had in the fridge and it turned out pretty darn good! A very filling, easy, relatively healthy vegetarian meal. You can, of course, adapt this one rather a lot – different spice mixes, different vegetable based, additional vegetables etc. If you’re that desperate for meat you could certainly add in some sliced chicken or something similar. There are also very few base elements to this, so it can be as cheap and easy as you like!
Disclaimer – I put my skillet too high under the grill, resulting in the yolk getting far too tough too quickly. My impatience ruined what could have been the highlight of the meal – that rich runny yolk running down through the spinach to the spiced root vegetables below. But do as I say, not as I do, and you’ll be fine!
- Fresh spinach
- Potato (and any other root vegetables)
- Spices – I just used a premade creole mix.
- Dice your root vegetables and boil in well salted water for 5 minutes or so – just so they’re beginning to soften. Drain and allow to rest for a few minutes in the colander, then sprinkle over the spices and toss the vegetables to coat.
- In a bowl combine a couple of handfuls of spinach with a few generous spoonfuls of ricotta and mix well – the spinach will wilt rather quickly and you’ll get an idea of if you need to add more of either. Squeeze in the juice of half a lemon and season with a little salt and pepper.
- Heat a tablespoon or so of oil in the skillet and add the vegetables. Fry over a medium heat, mixing occasionally so they cook evenly.
- When they’re beginning to crisp and brown top with the spinach mix and place under a medium grill for a few minutes.
- Remove, fluff the spinach a bit to stop it crisping or burning on the top. Make a slight indent into the middle of the skillet and crack an egg in. Return to the grill until cooked to your satisfaction. I also sprinkled a seed mix over mine for a bit of crunch.
I think it’s nice to serve any skillet meal in said skillet and allow people to spoon out their own. I’m lucky enough (or sad enough) to have a skillet for one, so can make the perfect portion up there. Sprinkle with a little more salt and some lemon to taste, then enjoy!