with leek, spinach and crushed feta cheese
Ingredients (2 person):
- 4 eggs
- 2 leeks
- 2 handfuls of spinach
- lemon
- 80g of feta cheese
- cup of chicken broth
- 2 table spoons of butter
- crushed cumin seeds
- dry oregano and thyme
- salt, pepper
This is quick, nutritious and very tasty recipe for late weekend breakfast or light dinner. I prefer to cook it in two separate pans serving each of them as a dish straight in the pan, but you can combine it all in one pan.
- Start with preheating the pan and melting in it butter. When butter starts to foam add thinly sliced leek, salt and pepper. Stir it frequently couple of minutes until leek has become soft.
- Add broth and lemon juice (use around half of the lemon) and cumin. Let it all boil and cook for some extra 5 minutes. Then add spinach and carefully fold it in to the dish. Cook a bit more until spinach becomes more soft. Sprinkle over crushed feta cheese.
- Using spoon make recess in the mass and break egg in each of them. Add some salt and pepper over the egg, cover the pan, reduce heat to medium and let it simmer until eggs are cooked leaving egg yolk still liquid.
- Serve with fresh bread, baguette that you can dip into dish and egg yolk. And enjoy!