3 tbsp olive oil
1 leek, sliced
4 spring onions, sliced
3 garlic cloves, chopped
2 tsp ground cumin
2 tsp ground coriander
3 cups kale, stems removed, shredded
1 bunch broccolini, sliced into 2-3cm lengths
150g baby spinach leaves
Juice of 1 lemon (need 3 tbsp)
4 large eggs
60g feta cheese, crumbled
¼ cup mint leaves, roughly chopped
¼ cup parsley leaves, roughly chopped
2 tbsp pine nuts, toasted
Flatbread, to serve (optional)
Heat a large 22cm heavy-based frying pan over a medium heat. Pour in oil then cook leek, spring onions, garlic for 3-4 minutes or until soened. Add ground cumin and coriander, then cook for 1 minute or until fragrant.
Add kale and broccolini, and cook for 2-3 minutes or until start to become tender. Add spinach and lemon juice. Cook for a further 1-2 minutes or until spinach wilts, then season to taste.
Make 4 small pockets in vegetable mixture and break an egg into each hole. Cover pan lightly with a large lid or tray and cook for 2-3 minutes or until eggs are semi-cooked. Remove from heat then garnish with feta, mint, parsley and pine nuts. Serve with flatbread, if using.