Heat the olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic and ground chicken. Stir and use the back of a wooden spoon to break the ground chicken into smaller pieces. Sauté until the chicken is cooked through and no longer pink - about 8 minutes.
Stir in the sliced mushrooms and defrosted chopped spinach with any juices. Sprinkle with ground nutmeg, dried oregano and red hot chili pepper flakes (optional). Reduce heat to medium, cover, and cook until the mushrooms have softened - about 5 minutes.
Reduce heat to medium-low. Make four wells in the mixture to hold the eggs. Break an egg into each well, sprinkle with salt, cover and continue cooking until the eggs are done to your liking. It takes about 5 minutes for medium set eggs. Serve right from the pan.
- Serves: 4
- Prep Time:
- Cook Time:
- 1 tbsp (15 mL) olive oil
- 1 cup (250 mL) onion, diced
- 1 each garlic, clove, minced
- 1/2 lb (0.3 kg) ground chicken, lean
- 4 oz (115 g) mushrooms, fresh, ready-sliced, package
- 10 oz (285 g) (300 g package ) spinach, cooked, frozen, defrosted
- 1/2 tsp (2.5 mL) nutmeg
- 1/2 tsp (2.5 mL) oregano, dried
- 1/4 tsp (1.25 mL) red hot chili pepper flakes (optional)
- 4 eggs, medium
- 1/4 tsp (1.25 mL) salt
That is not too much nutmeg! Try it.
You can also substitute diced chicken breast or thighs for the ground chicken.
This skillet dish cooks up beautifully in a larger, cast iron fry pan. Cooking in cast iron is a good option for those that need to increase their iron intake as some of the iron from the cast iron cookware is transferred to the food.