Grechka s Yaitsom (Buckwheat Breakfast Bowl with Egg)
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Did you know?
Buckwheat is naturally gluten-free and is so widely used in the region that many people grow up eating it as often as rice or potatoes.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
Rinse the buckwheat well under cold water.
Add buckwheat and water to a saucepan, bring to a boil, then reduce heat and simmer until tender.
In a frying pan, heat oil and cook onion until soft.
Add spinach and cook until wilted.
Fry or poach the eggs to your liking.
Spoon the cooked buckwheat into bowls and top with the vegetables and eggs.
Season with salt, black pepper, and fresh dill before serving.
Nutritional values are per serving and approximate. Not medical advice.