Green vegetable baked eggs with spinach and feta
It’s nearly Easter, which means eggs (not just the chocolate ones) are on the menu. This recipe is full of flavour from the spices, feta, herbs and lemon and makes a great brunch or lunch dish.
Ingredients
- 2 tbsp olive oil
- 3 spring onions
- 1 garlic clove, crushed
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 100g cavalo nero, shredded
- 100g baby spinach
- ½ lemon, zested and juiced
- 40g frozen peas
- 25g fresh coriander, roughly chopped
- 15g dill, fronds picked (plus extra for garnish)
- 4 eggs
- small handful fresh mint leaves
- 20g feta cheese
- pinch of chilli flakes
- Maldon salt
Method
- Take a large frying pan and place on a medium heat. Heat 1 tbsp olive oil, add the spring onions and fry gently until softened.
- Add the crushed garlic, cumin seeds and ground coriander and continue to fry for 2 mins until starting to smell fragrant.
- Add the cavolo nero, spinach and lemon juice and zest. Cook down gently, stirring often, for 5 mins until the cavolo nero and spinach have softened and wilted. Add the frozen peas, chopped coriander and dill fronds and cook for 2 mins.
- Make 4 shallow wells in the veg mixture and carefully crack the eggs into each hole. Turn the heat down and gently cook until the whites are just set and the yolks still runny.
- Remove the pan from the heat as soon as the eggs are cooked. Top with cumbled feta cheese,
- mint leaves and dill fronds. Finish with a drizzle of olive oil, Maldon salt and cracked black pepper.
