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    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes

    Serves: 4 - 6


    2 tbsp olive oil, plus extra to serve
    1 leek or large onion, thinly sliced
    3 cloves garlic, thinly sliced
    200g leafy greens, roughly chopped (stalks finely chopped)
    30g mixed fresh soft herbs such as dill, parsley, mint, coriander, stalks and leaves chopped and separated
    1 tbsp cumin seeds
    2 tsp ground coriander or sweet smoked paprika
    400g can chopped tomatoes
    Leaves chopped and kept separate
    6 Waitrose British Blacktail Medium Free Range Eggs
    100g Waitrose Greek Feta, crumbled
    Sumac or chilli flakes and bread, to serve


    1. Heat the oil in a heavy frying pan over a medium heat. Add the leek or onion. and cook for 5–6 minutes, till golden and softened. Add the garlic, chopped veg, herb stalks and spices. Cook for 2-3 minutes until the garlic has softened.

    2. Add the leaves in batches, stirring until wilted. Stir in the tomatoes, cover and simmer for 15 minutes.

    3. Make 6 indentations into the sauce and crack the eggs into the holes. Cook gently for 5 minutes until the egg whites have almost set. Season.

    4. Preheat the grill to high. Place the pan under the grill for 1–2 minutes, or till the eggs have set to your liking. Scatter with herbs, feta and sumac or chilli flakes. Serve with bread.

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