The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern creamed spinach, eggs & roasties
There are three layers of loveliness to this exotic dish. First, a base of sizzled pepper, onion and spinach in a warming baharat-infused sauce, swirled with lemon and Greek-style yogurt. Next come roasted courgette and potatoes. Finally, fried eggs sprinkled with diced chilli round things off in spicy style. Dig in!
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 1 courgette
- 2 garlic clove
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g potatoes
- 1 unwaxed lemon
- 1 pepper
- 1 chilli
- 160g baby spinach
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 4 eggs (use half) (Eggs) (free range medium egg)
Nutritional Information
Calories: 399
Protein: 22g
Carbs: 62g
Fat: 7.7g
Ingredients
- 800g potatoes
- 2 courgette
- 2 onion
- 2 pepper
- 4 garlic clove
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 eggs (Eggs) (free range medium egg)
- 1 unwaxed lemon
- 1 chilli
- 320g baby spinach
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 383
Protein: 21g
Carbs: 58g
Fat: 7.2g
Middle Eastern creamed spinach, eggs & roasties
There are three layers of loveliness to this exotic dish. First, a base of sizzled pepper, onion and spinach in a warming baharat-infused sauce, swirled with lemon and Greek-style yogurt. Next come roasted courgette and potatoes. Finally, fried eggs sprinkled with diced chilli round things off in spicy style. Dig in!
Cook time:
35 mins
Cuisine:
Middle Eastern
Food group:
Dairy
Allergens: Celery, Eggs, Milk
Cooking Instructions
Time to roast
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the potatoes into roughly 2cm cubes, and dice the courgettes into 2cm chunks.
- Put the potatoes and courgettes on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 25-30 mins until soft and golden.
Ace the base!
- Meanwhile, peel and thinly slice the onions, and deseed and thinly slice the peppers. Peel and crush or finely chop the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, peppers and garlic for 5-7 mins (6-8 mins for 4 portions) until softened.
- Add the half baharat to the pan (all of it for 4 portions) and crumble in the stock cube. Pour in 200ml water (300ml for 4 portions), stir well and simmer for 6-8 mins (8-10 mins for 4 portions), until the sauce is reduced by three-quarters.
Sizzle those eggs
- At the same time, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Once itʼs hot, crack in the eggs and fry until theyʼre cooked how you like them.
Add some zing
- Zest and halve the lemon. Finely dice the chilli (deseed for less heat).
- Gather the spinach into a tight bunch and chop, then stir into the onion-and-pepper mix and cook for 1 min until wilted.
- Remove from the heat and leave to cool slightly, then stir in the yogurt and a squeeze of lemon juice (to taste).
Plate up
- To serve, top the baharat-spiced spinach with the roasted veg and 1 fried egg each. Sprinkle over the diced chilli (to taste) and lemon zest, and lightly season with black pepper.