Crispy Cassava Nests with Creamy Spinach, Baked Eggs and Paprika Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a 4-cup jumbo or 8-cup standard muffin pan with a little of the olive oil.

2. 2

   Place the cassava in a pot with enough water to cover and 1 teaspoon of salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain well, remove the tough fibrous core from each piece, and mash the cassava while still hot until you have a rustic dough.

3. 3

   Add 20 ml (1 1/3 tbsp) olive oil, half of the Parmesan, and 1/4 teaspoon black pepper to the cassava. Mix well. Divide into 4 portions and press into the muffin cavities to form nests with a base and sides. Bake for 15 to 18 minutes at 220 °C / 425 °F, until golden around the edges.

4. 4

   While the nests bake, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until translucent. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the spinach, remaining salt, nutmeg, 1/2 teaspoon sweet paprika, and the rest of the black pepper. Cook for 2 to 3 minutes, stirring, until the spinach wilts and reduces in volume.

6. 6

   Lower the heat and add the cream cheese along with the remaining Parmesan. Stir until thick, creamy, and smooth. Remove from the heat.

7. 7

   In a very small saucepan or skillet, warm the remaining 10 ml (2 tsp) olive oil with the rest of the sweet paprika over very low heat for 30 to 45 seconds, making sure it does not burn. Remove from the heat to create a gentle paprika oil.

8. 8

   Remove the nests from the oven and divide the creamy spinach among them. Make a small well in the center and crack one egg into each nest.

9. 9

   Return the pan to the oven and bake at 190 °C / 375 °F for 8 to 10 minutes, until the egg whites are set and the yolks are cooked to your liking.

10. 10

    Let rest for 2 minutes, carefully unmold, and finish with the paprika oil and chopped chives. If desired, add a little extra Parmesan before serving.