Easy Spinach and Eggs

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I remember growing up as a little girl. My mother used to make eggs and pumpkin leaves almost every weekend. And I always enjoyed it. It made for the perfect breakfast along with some yam, potatoes, plantains or toast.

Well, it was a cool evening in my neck of the woods and my ajebutters wanted breakfast for dinner, so I decided to whip up some eggs and vegetables. Although I did not have the pumpkin leaves, some spinach worked great.

Give it a try, it is easy, and tasty and will leave you quite satisfied.

Let’s get to it


Spinach and Eggs
Prep time
Cook time
Total time
Serves: 4
  • 3 large eggs
  • 3 cups of freshly chopped or frozen spinach
  • salt to taste
  • 1 small finger of chili or cayenne pepper
  • 2 chopped plum tomatoes
  • 2 tbsps. of chopped onions
  • 1 onga cube or any bouillon cube(optional)
  • ½tsp of thyme
  • ½tsp of curry powder
  • ½ cup of freshly chopped or cooked shrimp
  • 1 tbsp. of olive oil(any oil works)
  • 1tbsp of butter
  1. In a sauce pan, heat up the oil. Throw in the onions and sauté until translucent. Throw in the chopped tomatoes and chili peppers. Cook until reduced; then add the spinach and Shrimp, add all the seasonings ie salt, thyme, curry and(or) bouillon cube. Stir and cook for about 2-3minutes; then pour into a heat proof bowl or plate. In the same sauce pan, melt the butter and cook your eggs until your desired doneness; then throw in the sautéed vegetables and combine. Serve with any side. I had mine with boiled yam and some yam chips


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