Y’all remember when I said spinach is one of those cheap-and-cheerful things we vibe with in the kasi? Yeah, this is that moment.
In the kasi, where coins are tight and hustle is life, food ain’t just chow — it’s heart. We don’t need fancy-schmancy things; we make flames with what we have got. That’s how we roll.
Eggs? Yoh, our lifesaver — cheap, quick, and you can flip them into anything.
This Smoked Paprika & Spinach Egg Nests dish? Haibo, it’s proof that you don’t need a Woolies budget to plate something that slaps hard! This right here is kasi magic — feeding the fam, saving the wallet, and still looking boujee on the plate.
How to make a Smoked paprika & spinach egg nests
Serves: 6 for under R100
Ingredients:
- 4 large free-range eggs
- 2 cups fresh spinach leaves, roughly chopped
- 1 small red onion, finely sliced
- 1 medium tomato, finely diced
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp salt (or to taste)
- 2 tbsp plain Greek yogurt
- 1 tsp lemon juice
- Fresh parsley, chopped (for garnish)
Method:
- Preheat oven to 180°C. Lightly grease a muffin tin or 4 small ramekins.
- In a pan, heat olive oil and sauté onions until soft. Add tomatoes, spinach, smoked paprika, salt, and pepper. Cook for 3–4 minutes until spinach wilts.
- Divide the spinach mixture into the ramekins or muffin tin, creating a little “nest” in the center.
- Crack one egg into each nest.
- Bake for 10–12 minutes, until whites are set but yolks are still slightly runny.
- Mix yogurt and lemon juice to create a light drizzle sauce.
- Serve hot, topped with parsley and yogurt drizzle.
Serving suggestion:
- Pair with toasted sourdough bread or roasted sweet potatoes for a complete meal.