Spinach with eggs and tomato

Hello lovely people!

It is Sunday and we will write about our weekend habit. As both of us are in love with spinach, it is mandatory to have it once a week as a main dish. Of course, you can prepare it in different ways, you can eat it raw in salads, in smoothies, or make omelet with eggs, using it in pies, quiches etc. There is so many recipes for spinach preparation, but we will post our favorite, which always brings us back to the childhood.



  • 450 g frozen spinach (we prefer Iglo as it comes in briquettes ready to use)
  • 1l milk
  • 50 ml oil (we use peanut oil)
  • 4 tbs fine corn flour (Maizena)
  • 2 cloves garlic
  • 1 tsp salt
  • 1tsp butter


Pour the oil into pot and immediately add corn flour, 1tsp salt and squashed garlic. Stir all together on little fire and add the frozen spinach. The milk you should add in several times. You should stir all the time to prevent the burning on the bottom. You will go adding milk until you obtain a viscosity you would like to serve it, it is up to you. Usually, we make it as a pure, as you can see on the photos, also you can make it a bit rarer if you want to use it as a sauce. Cooking time – around 15min.


For tomatoes you need next:

  • 3 tomatoes
  • 1 fresh mozzarella
  • olive oil
  • salt and oregano


Cut the tomatoes in half, place them in baking pan, salt them, pour the olive oil, and then place the lief of mozzarella on every piece. At the end sprinkle the oregano. Bake in the oven for around 10-15min at 200ºC.

Enjoy your lunch!


by Clark and Chiquita

4 thoughts on “Spinach with eggs and tomato

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