Coddled eggs served on spinach

Wash the spinach thoroughly and finely chop it. Wash it once more as it is chopped after placing it in a strainer. Boil lightly for 2-3 minutes, then put it back into the strainer and strain well. 

Place the oil and the onions in a large frying pan and stir until they change color.

Add the garlic and the spinach and continue for about 4-5 minutes until the liquids start to evaporate. 

Season with black pepper, salt, and if you like, chili. You can also add a little paprika that will give a nice reddish color and will bring out the taste. 

Spread the spinach in the frying pan evenly and as soon as all the liquids are almost absorbed, stir well. When the mixture is well combined, use a spatula to make 4 holes.

Break the eggs into the holes you have made. 

Turn down the heat and allow the eggs to "combine" the mixture. You can make them soft or harder. In order for the eggs to cook on top close the lid so the vapors will cook the yolk of the egg. 

As soon as they are done, set them aside for a little to cool and for the mixture to combine well. 

If you want the whole mixture for serving, take two large plates. Cover the frying pan with one plate and turn it upside down for the food to drop into the plate. Then take the second plate and place it on top of the first one. Do the same until you have the perfect serving.-)