This Romanian spinach with eggs recipe is a go-to summer dish for many. It’s quick to make and packs a good punch of vitamins and antioxidants. We’ve all heard about how healthy spinach is, but I’ll admit, I wasn’t always a fan.
As a kid, I remember coming home from playing outside to find my mom cooking spinach for lunch. Something about it just didn’t click with me back then – maybe the texture? I’d usually eat the eggs and push the greens around my plate.
Funny how things change. Now, I can’t get enough of spinach. I’ll have it cooked, toss it raw in salads, you name it. I’ve really come to enjoy the taste.
This particular recipe for Romanian spinach and eggs is about as simple as it gets. You can whip it up in under 10 minutes, making it perfect for a quick, nutritious lunch when you’re short on time.
Ingredients for the Romanian Spinach With Eggs Recipe

Depending on how many people you are cooking for, you will need quite a bit of spinach for this recipe. This is because spinach shrinks when cooked. One bag of spinach would be enough for one person. So take that into consideration when you are making your shopping list. Besides spinach, and of course, eggs, for this recipe you will also need sour cream, freshly squeezed lemon juice, garlic, and a little bit of butter.
How to Make the Romanian Spinach With Eggs

Start by melting the butter in a pan, over medium heat. Then, add the garlic, and fry gently until fragrant. Don’t let the garlic burn! Add the spinach and wait until it wilts in the pan. It shouldn’t take longer than 5 minutes. Add the sour cream and mix well. Just before the spinach is ready, season with salt and pepper and add the juice from half a lemon. Then, take off the heat.
In a separate pan, fry the eggs to your liking. You can make them sunny-side up, over easy, or any other style you prefer. If you’re looking for a healthier option, you can poach the eggs directly in the spinach mixture. Serve the spinach hot, with the eggs on top.
Note and Tips:

- If you prefer a smooth texture of the spinach, you can chop it once it wilts in the pan before you add the sour cream. Then bring it back to the pan, and continue the recipe.
- Calculate one bag of spinach per person.
- For a healthier version, you can poach the eggs directly in the spinach.

Romanian Spinach With Eggs Recipe
Ingredients
- 2 bags spinach around 200 gr each
- 2 garlic cloves
- 2-3 tbsp sour cream
- 2-4 eggs
- 25 gr butter
- juice from half a lemon
- salt and pepper to taste
Instructions
- Melt the butter in a pan over medium heat.
- Add the chopped garlic and fry until fragrant.
- Add the spinach and wait until it wilts.
- Optional, take the spinach out and chop it finely. Return to the pan.
- Mix the spinach with the sour cream.
- Season with salt and pepper.
- Just before turning the heat off, add the lemon juice.
- In a separate pan, fry the eggs to your liking.
- Serve the creamed spinach hot, with the eggs on top.
FAQ:

Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach if fresh is not available. Make sure to thaw and drain it well before cooking to avoid excess moisture in the dish.
How can I make this dish vegan?
To make this dish vegan, you can replace the butter with olive oil, the sour cream with a plant-based alternative, and use tofu or chickpeas instead of eggs.
Is there a substitute for sour cream?
If you don’t have sour cream, you can use Greek yogurt, crème fraîche, or even a splash of heavy cream as a substitute.
What can I serve with this dish?
This dish pairs well with crusty bread or a side of roast potatoes.
For more traditional vegetarian Romanian recipes, check out my recommendations below:
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