Spanakorizo (Spinach with Rice and Poached Eggs)

For 4 persons

Ingredients
1 kg spinach
1 big onion, finely chopped
1 clove of garlic, finely chopped
1/2 cup white medium grain rice (karolina)
extra virgin olive oil
2 whole Pimenta dioica seeds (allspice)
1 & 1/2 cup water
4 extra fresh eggs
lemon juice for serving
salt and pepper

Preparation
1. Using a heavy bottomed pan with a lid, add olive oil to cover the bottom of the pan and put it over medium heat. Add the onion and stir until it softens but not colour. Add the garlic and stir for 1 minute. Then add the spinach, the Pimenta dioica seeds and the rice, season with salt and pepper and stir until the spinach settles. Add the water, stir well one last time, lower the heat and cover the pan with the lid. Shimmer until the rice is cooked (in this dish we prefer the rice to become mushy). Always check from times to times if it needs more water. The goal is to reduce all liquids, but be carefull not to stick the spinach on the bottom of the pan. When the rice is cooked and most of the liquids are reduced, remove the pan from the heat and leave it covered with the lid for 10-15 minutes before serving.

2. Meanwhile fill a deep pan with water, put it over medium heat and bring it to a shimmer. Crack open an egg and place it inside a bowl. Be careful not to spill the yolk. Keeping the water shimmering over low heat, add salt and a little vinegar. Using a spoon create a whirl in the water and gently place the egg in the center of it. Let it cook for 1-2 minutes. Then carefully remove the egg from the water using a skimmer and place it in a bowl filled with lukewarm water. Proceed with the rest of the eggs, cooking one at a time.

3. Remove the Pimenta dioica seeds. Serve the spanakorizo in deep plates, and add on top the poached eggs. Season with salt, pepper and lemon juice, and just before serving make a small cut on the egg to spill the yolk.

Enjoy!