Egyptian Eggah with Ground Beef and Spinach

Step 1

Place spinach and ¼ cup water in large bowl, cover, and microwave until spinach is wilted and decreased in volume by about half, about 5 minutes. Remove bowl from microwave and keep covered for 1 minute. Transfer spinach to colander and gently press to release liquid. Transfer spinach to cutting board and chop coarse. Return to colander and press again.

Step 2

Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat until shimmering. Add leeks and cook until softened, about 5 minutes. Add ground beef and cook, breaking up meat with wooden spoon, until beginning to brown, 5 to 7 minutes. Stir in garlic, cumin, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in spinach until heated through, about 1 minute; transfer to bowl and let cool slightly.

Step 3

Beat eggs, remaining 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper together with fork in large bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Gently fold in spinach mixture and cilantro, making sure to scrape all of spinach mixture out of skillet.

Step 4

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add egg mixture and cook, shaking skillet and folding mixture constantly for 15 seconds. Smooth top of egg mixture, reduce heat to medium, cover, and cook, gently shaking skillet every 30 seconds, until bottom is golden brown and top is lightly set, about 3 minutes.

Step 5

Off heat, run heat-resistant rubber spatula around edge of skillet and shake skillet gently to loosen eggah; it should slide around freely in skillet. Slide eggah onto large plate, then invert onto second large plate and slide back into skillet browned side up. Tuck edges of eggah into skillet with rubber spatula. Continue to cook over medium heat, gently shaking skillet every 30 seconds, until second side is golden brown, about 2 minutes. Slide eggah onto cutting board and let cool slightly. Slice and serve hot, warm, or at room temperature.