Ingredients
- 2 tbsp extra virgin olive oil
- 1 leek, finely sliced and washed
- 2 garlic cloves, sliced
- ½ tsp ground cumin
- ½ tsp ground coriander
- 200 g spinach or spring greens, roughly chopped
- A handful of wild garlic leaves, chopped (or an extra garlic clove)
- A handful each of parsley, dill and coriander, chopped
- Juice of ½ lemon
- 4 eggs
- 50 g feta, crumbled
- Chilli flakes, salt and black pepper
Method
- Soften: heat the oil in a wide frying pan with a lid. Cook the leek with a pinch of salt over a medium-low heat for 8 minutes, until soft and sweet. Add the garlic and spices and cook for 1 minute more.Lighter option: soften the vegetables in a few tablespoons of water or stock instead of oil, adding a splash more whenever the pan starts to look dry. Each tablespoon of oil you leave out saves around 120 calories, and most people find the dish tastes just as good.
- Wilt the greens: add the spinach or greens a handful at a time, stirring until wilted. Stir in the wild garlic, most of the herbs and the lemon juice. Season well.
- Add the eggs: make four hollows in the greens and crack an egg into each. Cover and cook gently for 5–7 minutes, until the whites are set but the yolks are still soft.
- Finish: scatter with feta, chilli flakes and the remaining herbs. Serve straight from the pan.
Why it's good for you: Leafy greens and herbs bring folate, magnesium, vitamin K and a wealth of protective plant compounds, while eggs provide high-quality protein and choline for the brain and liver. A breakfast like this keeps blood sugar steady all morning. (Read more in Balancing the Sugar Seesaw.)
Good to know: Wild garlic grows in damp woodland in spring. Only pick it if you are completely sure of what it is, as it can be confused with poisonous plants such as lily of the valley.
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