Ranch Eggs With Spinach Recipe

Breakfast food doesn’t just have to be enjoyed at breakfast time. Pancakes for dinner are always a good idea, and so is this Range Eggs with Spinach recipe (completely guilt free)  from The Happy Hormone Cookbook. 

This delicious one-pan recipe is the perfect meal to please your insides, fuel your body with nutritious goodness & satisfy your appetite with minimal effort. It’s easy to bake for one or bake for four – either way, you’re only 10 minutes away from a healthy meal.

Range Eggs With Spinach Recipe



1 tablespoon extra virgin olive oil
1 teaspoon turmeric
½ teaspoon cumin seeds or powder
1 large spring onion (scallion), chopped (white and green parts)
5 cherry tomatoes, chopped
2 tablespoons tomato passatta (if you have it)
60 g (2½ oz) cooked black beans (cook your own or canned)
1 handful chopped spinach/chard/kale/silverbeet
2 organic free range eggs
1 heaped tablespoon natural unsweetened yogurt
Pinch salt and pepper
1 teaspoon apple cider vinegar

Optional extra:
½ teaspoon long red chili/jalapeño chili, chopped or splash of Tabasco sauce


1. In a small frying pan/skillet set on medium heat, gently warm the olive oil and cumin seeds, about 30 seconds.

2. Add the spring onions, tomatoes, and tomato passatta (if using). Warm and slightly cook the onion and tomatoes for about a minute.

3. Add the spinach and beans. Stir to warm, then crack in the 2 eggs. Cook until the egg white is just firm, but the yolk soft, about 3 minutes. Remove the pan from the heat.

4. Dollop the yogurt on top, scatter the chopped chili and splash the vinegar over. Add salt and pepper to taste. Eat straight from the pan.


From the Happy Hormone Cookbook, a collection of balanced and delicious whole food dishes created by nutritionist and former chef, Emma Ellice-Flint to generate a hormonal balance in your body. 

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