Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
1 tablespoon extra-virgin olive oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
4 cups tightly packed baby spinach, washed and dried
pinch of freshly grated nutmeg
1/4 cup crumbled organic feta cheese (optional)
4 organic eggs pinch of freshly ground pepper
Preheat the oven to 375°F.Heat the olive oil in a sauté pan over medium heat, then add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and sauté for an additional 30 seconds, then stir in the spinach and a pinch of salt and cook until wilted and tender, about another 30 sec- onds. Remove from the heat and stir in the nutmeg.
Lightly grease 4 small ramekins with olive oil. For each ramekin, spoon in one-fourth of the spinach mixture, then sprinkle on 1 table- spoon of the cheese. Gently crack 1 egg on top of the cheese, then sprinkle the pepper and a pinch of salt over all 4 ramekins.
Bake for 12 to 14 minutes, until very little liquid remains and moves around when you shake the ramekins.
Let cool for 3 minutes, then run a knife or an offset spatula around the inside edge of each ramekin to loosen the eggs. Using your knife or spatula to help support the eggs, carefully transfer to a plate and serve immediately.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)