The usual tomato version gets all the attention, but the green one is faster and lighter. The trick is to make wells in the greens before you crack the eggs in, and then to cover the pan. The trapped steam sets the tops of the whites while the yolks stay liquid.
Everything you need
- 200 g baby spinach
- 1 leek, sliced
- 1 courgette, coarsely grated
- 3 cloves garlic, sliced
- 1 tsp ground cumin
- 4 large eggs
- ⅔ cup (100 g) feta, crumbled
- 2 tbsp olive oil
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Warm the oil in a wide frying pan with a lid. Soften the leek for 5 minutes, then add the garlic and cumin and cook for another minute.
For this step
- 1 leek
- 3 cloves garlic
- 1 tsp ground cumin
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Add the grated courgette and cook for 3 minutes until the moisture has cooked off.
For this step
- 1 courgette
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Add the spinach in handfuls, letting each one collapse before adding the next. Season well.
For this step
- 200 g baby spinach
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Make four wells in the greens and crack an egg into each. Scatter the feta around them.
For this step
- ⅔ cup (100 g) feta
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Cover the pan and cook over low heat for 5 to 7 minutes until the whites are just set. Take it off while the yolks are still soft and serve straight from the pan.
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Worth knowing
- Cooking the courgette until the water has gone stops the finished dish being watery.
- Check at 5 minutes. The gap between a runny yolk and a hard one is about 90 seconds.
Nutrition: estimated from typical ingredient values, not laboratory tested. Check the labels on what you actually buy.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.