Egyptian Eggah with Ground Beef and Spinach

Name: Egyptian Eggah with Ground Beef and Spinach
Yield: Serves 4 to 6
Ingredients: 8 ounces (8 cups), baby spinach; 6 tablespoons, water; 4 teaspoons, extra-virgin olive oil; 1 pound, leeks, whites and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 8 ounces 90 percent lean, ground beef; 1 , garlic clove, minced; 1 teaspoon, ground cumin; ¼ teaspoon, ground cinnamon; , Salt and pepper; 8 , large eggs; ¼ cup, minced fresh cilantro

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A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES4 to 6

TIME55 minutes

Egyptian Eggah with Ground Beef and Spinach

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

WHY THIS RECIPE WORKS

We started by choosing traditional Egyptian fillings of ground beef, spinach, and leeks. Using 90 percent lean ground beef ensured that our eggah didn't turn out greasy, and precooking the spinach in the microwave eliminated any excess mois...

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