Spinach carrot eggy soup with fried egg onion

Managed to get from my mom, my grandma specialty soup. Well both mom and grandma recipe don’t have the exact amounts: a bit of this and that. Grandma recipe have other ingredients that my mom and I cannot get them here. My mom make do with what she can get a much simpler recipe.

As usual I love to experiment and explore what can I add to call it my own. I have come up with the idea of using the leftovers 4 eggs in my pantry that are going to expire and the remaining onion in the fridge too. Also, my food has to be vibrant as well not just taste, flavour and beautiful.

In addition, for colour, I have added carrot. My soup is delicious, comforting, hearty, warm, colourful soup that is great for any day and it’s absolutely for cold raining day too. Let’s cook!!!!


2 bunches spinach, stems removed, washed and drained
8 large eggs, divided
2 medium carrots, cubed
1 Tbs dried anchovies
4 Tsp minced garlic, divided
1 onion, slice thinly
1 L water


In a pot heat 1 Tbs oil on medium heat. Add 2 Tsp garlic stir until lightly brown. Add anchovies stir for about 1 minutes. Lower heat, add water bring to boil. Next add carrot cook about 3 minutes. Then add spinach, mix around to cook it about 7 minutes until wiltered.

Beat 4 eggs lightly and pour in to soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning. Once eggs done. Remove pot from heat. Put a frying pan on medium heat, add 1 Tbs oil. Add 2 Tsp garlic and onion stir until lightly brown about 3 minutes.

Beat the remaining 4 eggs lightly and pour into the garlic onion mixture and cook one side then flip over the other side until brown and cook through. Spoon spinach eggy soup onto bowls and add some fried egg onion in. Serve with a bowl of rice and a glass of white wine. Enjoy!!!!