Like many followers of the Paleo lifestyle, we’ve been frying eggs in EVOO for years and have never looked back. We love the crispy edges, the incomparable flavor, and, of course, the health benefits.
- 3 tablespoons extra virgin olive oil, divided use
- 2 large eggs
- 2 cups baby spinach or other tender greens of your choice
- Coarse salt (kosher or sea) and freshly ground black pepper to taste
- Powdered sumac or paprika (optional)
Heat 1 1/2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the spinach and cook, stirring frequently, until the greens are barely wilted. Tip them onto a serving plate and keep warm.
Heat the remaining 1 1/2 tablespoons of olive oil in the same pan over medium heat. When hot, gently break the eggs into the pan and season generously with salt and pepper. Reduce the heat to medium. Fry the eggs until done to your liking, 1 to 3 minutes. Spoon the olive oil over the tops of the eggs to help cook the yolks and whites.
Carefully top the greens with the eggs (try not to break the yolks). Dust, if desired, with powdered sumac or paprika. Serve immediately.
Serves 1 but can be multiplied as desired — Recipe adapted from kalynskitchen.com