Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green chilli pepper, finely chopped (adjust to taste)
- 2 cups spinach
- 1 cup kale, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can diced tomatoes
- 4 eggs
- Salt & pepper, to taste
- Fresh parsley or coriander, for garnish
- Crumbled feta or goat’s cheese, for topping
Method
- In a skillet, heat olive oil and sauté the onion, garlic and green chilli until softened.
- Add the spinach and kale, cooking until wilted.
- Stir in the cumin and coriander, then add the diced tomatoes. Simmer for a few mins.
- Create small wells in the mixture and crack the eggs into them.
- Cover the skillet and cook until the egg whites are set but the yolks are still runny.
- Season with salt and pepper. Garnish with fresh herbs and crumbled cheese if desired.
- Tip: For added depth of flavour, consider adding a squeeze of lemon just before serving to brighten the dish.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
