- 4 spring onions (or 1 brown onion)
- 1 clove of garlic
- Olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoons ground coriander
- 1 teaspoon dried oregano
- 100 g kale (or other leafy green)
- ½ lemon
- 100 g baby spinach
- 4 large free-range eggs
- ½ a bunch of mint
- ½ a bunch of dill
- 40 g feta cheese (optional)
Chop the spring onions and garlic.
In a large pan, add some oil and fry the spring onion and garlic over a medium heat until softened and golden. Add the spices, oregano and a pinch of salt. Stir and cook for another minute.
Remove the kale leaves and roughly chop. Add them to the pan with the lemon juice until the kale wilts.
Add the spinach, season with salt and black pepper, then stir and cook until the spinach has wilted.
Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then put a lid on to steam the tops. Season the yolks with salt and pepper.
Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Crumble over the feta and serve straight away.