A delicious one pot supper or brunch from Diana Henry.
Ingredients
- 450 g spinach washed and any coarse stalks removed
- 1 tbsp olive oil
- 10 g butter
- 2 leeks trimmed, cut into rings and washed well
- 3 garlic cloves grated to a purée
- 1 green chilli halved, deseeded and chopped
- 5 g dill leaves only
- 10 g parsley leaves only
- 10 g coriander leaves only
- 4 large eggs
- For the butter:
- 1 green chilli halved, deseeded and finely sliced
- 10 g butter
- To serve:
- 1 preserved lemon flesh discarded and rind chopped
- 75 g feta broken into chunks
- 2 tbsp chopped dill
- 2 tbsp chopped pistachios
Servings:
Instructions
- Preheat the oven to 210C/ 200C fan*/gas mark 6 ½. Place a third of the spinach in an ovenproof sauté pan or deep frying pan with 1 tbsp water, and set over a medium heat. As it wilts, add the rest. When it has all gone completely soft, lift out with tongs. Get rid of the water left behind in the pan, and wipe it.
- Heat the olive oil and the butter in the spinach pan. Add the leeks and some seasoning. Sauté for a few minutes over a medium heat, then add a splash of water (only about 1 tbsp), cover the pan and sweat for 10 minutes. If the leeks are quite wet, turn up the heat to drive off the moisture.
- Add the garlic and chilli, and cook for another 2 minutes. Squeeze more moisture out of the spinach and chop it very roughly. Add to the pan along with all of the herbs. Season. Cook for about 1 minute then make four little hollows in the mixture, and break an egg into each.
- Transfer to the oven and bake for 4 minutes. You want the whites to set, but the yolks to still be runny.Sauté the chilli in the butter. Pour this over the whole dish and scatter with the preserved lemon, feta, dill and pistachios. Serve immediately.
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