The Virgin Stove

Making everything for the first time

Tilapia with Creamy Eggs

Yes, I’m back. Again. So what happened? Relocating, wedding, honeymoons (yes that’s more than one), and adjusting to married life. We’re still working on the last one and I have a feeling we will continue to do so for the next 100 years.

Thankfully, living with Dad got me used to cooking for two people. Some cook for an army and are often stuck with copious amounts of leftovers. In my (not so humble) opinion, leftovers are okay only for one additional meal. No one wants to eat the same leftovers three or four times in a row.

This is a simple meal that is rich in both protein and vegetables so one can have a healthy serving of each plus a touch of dairy and good carbs.

My dear husband thinks that the eggs and veggies in the pan look like a face or titties. I agreed with the first and violently reacted to the second. Seriously. Titties. Men.

Tilapia with Creamy Eggs

1 tablespoon EVOO
1 tilapia fillet, cut in half
2 tablespoons oats
salt and pepper

3 cloves of garlic, minced
1 small red onion, chopped
1 small bunch of spinach, sliced in strips
1 medium tomato, cubed
2 eggs
3 tablespoons heavy cream
1/4 teaspoon dried parsley
salt and pepper

Fry the tilapia fillets in EVOO. Sprinkle on oats and seasoning until fillets and oats are browned and crunchy. Transfer to plates and set aside.

Over medium heat, saute garlic and onions until slightly browned. Add more olive oil if necessary. Add the spinach and tomatoes and stir fry for 2 minutes. Pour in the heavy cream and stir, cooking for another 2 minutes.

Lower the heat. Make two wells in the vegetables and crack one egg over each. Season with salt, pepper and parsley. Do not flip the eggs! Instead, simmer until the whites are fully cooked and the yolks are slightly runny.

Serves two.

[print recipe]

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