Poached Egg Over Rice Spinach (Burani me Spinaq dhe Vezë)
Poached Egg Over Rice Spinach or Burani is the traditional dish with eggs poached on top. Healthy and nutritious, this dish is a one pot meal that is very easy and quick to make.
- 2 pounds or 500 grams spinach, washed thoroughly, tough stems removed, roughly chopped
- 1 small onion or 5 fresh scallions minced
- 2 garlic cloves whole
- 5 tablespoons olive oil
- 1/2 cup long grain rice
- 2 cups water
- sprigs of dill, minced
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 eggs
Heat the olive oil in a deep skillet over medium height heat until shimmering. Add the onion and garlic cloves until softened and fragrant, about 2 minutes. Add the rice and sauté together for about 1 minute. With a spatula remove garlic cloves. Stir in 2 cups of water and bring it to a boil. Cover the deep skillet and reduce the heat to simmer. Cook the rice until all done and most of the liquid is absorbed. Add fresh spinach in batches until it is all wilted and season with salt, pepper and dill. Spread the rice spinach Burani to create 4 small wells. Crack an egg into each well and season the eggs with salt and pepper. Cover the skillet and cook until the eggs are poached for about 2-3 minutes. Garnish with few sprigs of dill.