Description
Creamy, comforting savory semolina porridge infused with ghee, topped with sautéed spinach and soft-boiled eggs. A quick, nourishing dish perfect for any time of day.
Ingredients
Scale
- ½ cup semolina (fine)
- 2 cups water or vegetable broth
- 1½ tablespoons ghee
- 1 cup fresh spinach, chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 soft-boiled eggs, halved
- 1 garlic clove, minced (optional)
Instructions
- Heat a medium saucepan over medium-low heat. Add ghee and semolina, stirring continuously for 4 to 5 minutes until lightly golden and fragrant.
- In another pot, warm the water or broth to a gentle simmer.
- Slowly pour the hot liquid into the roasted semolina while stirring constantly to avoid lumps. Add salt and pepper. Continue to stir for 3 to 4 minutes until creamy and thickened.
- In a separate pan, sauté the garlic (if using) in ghee or oil, then add the spinach and cook until wilted.
- Soft-boil the eggs (6 minutes), peel, and halve them.
- Spoon the porridge into bowls. Top with sautéed spinach and halved eggs. Drizzle with extra ghee if desired.
- Serve warm, optionally garnished with extra black pepper or chili flakes.
Notes
- Use hot liquid to avoid lumps in the porridge.
- Ghee adds a rich, nutty flavor — highly recommended.
- Customize with different greens, spices, or even cheese.
- Store leftovers in the fridge and reheat with a splash of water.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 190mg