Herzhafte Buchweizen-Bowl mit Ei, Spinat und Feta

Zubereitung

1. Cook the buckwheat in salted water for 12 minutes and drain.
2. Wilt the spinach with a little garlic in the olive oil for 1–2 minutes.
3. Fry the eggs in the same pan until the whites are set.
4. Put the buckwheat in a bowl, add the spinach and eggs and crumble the feta on top.