Serves 4 | 25 minutes
Ingredients
- 2 tbsp olive oil
- 1 leek, sliced
- 2 cloves garlic, crushed
- 200g spinach, roughly chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh coriander, chopped
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 6 Olliff Farm eggs
- 80g feta, crumbled
Method
- Heat the olive oil in a large frying pan over medium heat, and cook the leek for 5 minutes until soft.
- Add the garlic and cook for 1 minute, then stir through the spinach until wilted.
- Stir in the parsley, coriander, cumin, salt and pepper, and cook for 2-3 minutes.
- Make six small wells in the greens and crack an egg into each one.
- Cover and cook for 6-8 minutes, until the whites are set but the yolks are still soft.
- Scatter with feta and serve immediately.