Ingredients
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3 tablespoons olive oil
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2 leeks, washed and sliced
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7 oz baby spinach
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1½ cups frozen peas
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2 large garlic cloves, finely chopped
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1 tablespoon cumin seeds
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Small bunch of fresh parsley, roughly chopped
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Small bunch of fresh coriander, roughly chopped
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Small bunch of fresh mint, leaves picked and roughly chopped (reserve a few for garnish)
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8 large eggs
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Salt and freshly ground black pepper, to taste
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Optional: Plain yogurt and harissa for serving
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Flatbread, for serving
Instructions
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Heat the olive oil in a wide, shallow frying pan over medium heat.
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Add the sliced leeks with a pinch of salt and cook for about 4 minutes, stirring occasionally, until softened.
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Gradually add the baby spinach to the pan, stirring until wilted.
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Stir in the frozen peas, chopped garlic, cumin seeds, chopped parsley, coriander, and mint. Season with salt and pepper to taste.
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Cook for a few minutes until the mixture is fragrant.
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Make four small wells in the mixture and crack two eggs into each well.
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Cover the pan and cook for about 10 minutes, or until the egg whites are set but the yolks remain runny.
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Remove from heat. If desired, dollop spoonfuls of plain yogurt and harissa over the top, and garnish with the reserved mint leaves.
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Serve hot with flatbread for scooping.