Green Brunch Eggs
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 servings
Green herbs and spinach, with a hint of chilli, topped with Greek yoghurt and feta. This is brunch on another level.
Serve with flatbreads or fresh crusty bread to soak up the juices. For an extra level of flavour, heat 30g butter in a small pan, season with half a teaspoon of chilli flakes and pour over the eggs just before serving.
Ingredients
- ½ tsp cumin seeds
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- ½ green chilli, finely chopped
- 1 bunch coriander, leaves and stalks separated
- Salt and black pepper
- 1 tsp ground coriander
- 450g spinach, washed
- Juice of 1 lime
- 6 heaped tbsp Greek yoghurt
- 4 eggs
To serve:
- 60g feta
- Flatbreads or fresh crusty bread
Method
Heat a large, ovenproof frying pan over a medium-low heat and toast the cumin seeds until fragrant. Add the oil, onion, garlic, chilli and finely chopped coriander stems, season with salt, pepper and the ground coriander, and cook for 10 minutes, until the onion is soft.
Stir the spinach and a tablespoon of water into the onion mix and cook until the spinach has wilted. Tip everything into a blender, add the coriander leaves (keep a few back to dress the plate), squeeze in the lime juice and blitz to a purée.
Heat the grill. Pour the purée back into the frying pan, turn the heat to low and stir in the yoghurt. Taste and adjust the seasoning and, once warmed through, make four small wells in the purée and crack in the eggs. Put under the grill for four to six minutes, until the whites are just cooked, then decorate with crumbled feta and the remaining coriander, and serve with hot flatbreads or fresh crusty bread.
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