How to cook
The buckwheat is washed well with cold water and it is strained.
In a pot, heat 500 ml of water with 1 tsp. of salt, boil the buckwheat for 10-15 minutes and strain it well.
In a small skillet, heat oil and stew the chopped green onions, chopped garlic stalks and chopped spinach.
Sprinkle with salt and black pepper, add 50 ml of water to stew and remove it from the heat.
In a small round baking pan, greased with oil, pour the buckwheat around the edges, then the spinach next to it in a circle with some of the liquid and in the middle crack one egg.
Bake the dish in a preheated oven at 180°C for 15-18 minutes, until the egg is fully cooked.
Tasty and healthy for buckwheat lovers!
The oven-baked buckwheat with eggs and spinach is ready.