Soup with trachana, spinach and poached egg

• 4 eggs
• 200 g sweet trachanas
• 200 g of tomato paste
• 2 medium onions
• 1 clove of garlic
• ½ bunch of chopped spinach
• 80 ml olive oil
• Salt Pepper

Poached eggs

Put 5-6 cm of water in a saucepan and boil on high heat, until it starts to boil strongly. Turn off the heat and quickly (and carefully) break the eggs and drop them closer to the surface of the water. Cover and cook the eggs for 2-3 minutes. Take them out with a slotted spoon and leave them on kitchen paper to dry.

Soup

Heat the olive oil in a saucepan and sauté the onions for a few minutes. Add the garlic, spinach and salt and pepper and continue sauteing for another 3-4 minutes. Add the trachana, the tomato and 1 ½ liters of water. As soon as they start to boil, lower the heat and simmer for about 10-15 minutes.

Divide the soup into plates, add 1 poached egg to each portion and serve.