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Serves: 4 - 6
3 tbsp extra virgin olive oil, plus extra to serve
1 leek, trimmed, washed and finely sliced
3 cloves garlic, finely sliced
200g pack Swiss chard (or spring greens), stalks finely chopped, leaves torn
20g pack dill, finely chopped
25g pack flat leaf parsley, stalks finely chopped, leaves torn
1 tbsp cumin seeds
2 tsp ground coriander
235g pack ready-washed spinach
½ x 25g pack mint, leaves only, torn
6 medium Waitrose British Blacktail Eggs
1 tbsp Cooks’ Ingredients Herby Zaatar
4-6 Waitrose Duchy Organic Brown Pittas
100g Waitrose Greek Feta, crumbled
Sumac or chilli flakes, to serve
1. Warm 2 tbsp oil in a wide, heavy frying pan over a medium heat and add the leek. Cook for 5-6 minutes, until softened and golden. Add the garlic, chopped chard stalks, dill and parsley stalks, cumin seeds and ground coriander. Cook for 2-3 minutes.
2. Stir in the chard leaves, cover and cook for 3-4 minutes further until just starting to wilt. Repeat with the spinach, cooking in batches for 2-3 minutes, before stirring through three-quarters of the herb leaves. Make 6 indentations into the greens and crack the eggs into the holes. Turn up the heat under the pan, and cook for 3 minutes until the egg whites have almost set. Season.
3. Meanwhile, preheat the grill to high. Mix the remaining 1 tbsp oil with the zaatar and rub over the pittas. Place onto a baking tray and grill for 3-4 minutes until browned and crisp.
4. Place the pan of eggs and greens under the grill for 1-2 minutes, or until the eggs have just set to your liking. Scatter with reserved herbs, the feta and some sumac (or chilli flakes). Serve with the warm bread.
Typical values per serving:
1 of your 5 a day, 150µg folic acid per serving (for 6)