Greens, leeks & eggs
Experiment with toppings on this recipe by Tara Wigley: Greek yogurt or crumbled feta; a sprinkle of lemon zest; or a drizzle of tahini or harissa.
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 235g bag spinach
- 3 tbsp olive oil
- 800g trimmed leeks, cut into 1cm slices
- 6 salad onions, thinly sliced
- 1 clove/s garlic, crushed
- 1 green chilli, finely chopped (deseeded if you like)
- 1½ tsp ground cumin
- 1½ ground coriander
- ½ tsp fine sea salt
- 25g pack flat leaf parsley, leaves roughly chopped
- 20g pack dill, roughly chopped
- 4 eggs
- Chilli flakes, to serve (optional)
Method
Bring a kettle of water to the boil. Put the spinach in a colander and pour over just-boiled water to wilt it; set aside to drain. Drizzle the oil into a large sauté or frying pan and put on a medium heat. Add the leeks and cook for about 5 minutes, stirring a few times, until softened.
Add the salad onions, garlic, chilli, spices and salt. Cook, stirring, for 1-2 minutes, then add the wilted spinach, parsley and dill; stir to wilt. Cook for 5 minutes, then make 4 wells in the mixture with a spoon. (If getting ahead, the dish can be made up to this point, with the eggs added when needed.)
Crack an egg into each well and season each one. Then, using a fork, carefully swirl the white of the egg so that it spreads through the leek mixture. Reduce the heat a little and cook for a final 4-5 minutes, covered, until the white has set but the yolk still has a wobble. Serve scattered with chilli flakes and other toppings of your choice, if using, with crusty bread alongside if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,297kJ/ 553kcals |
|---|---|
Fat | 37g |
Saturated Fat | 7.1g |
Carbohydrates | 20g |
Sugars | 17.9g |
Fibre | 16g |
Protein | 26g |
Salt | 2.1g |