Name: Soft eggs with spinach and dukkah
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Classic
Ingredients: 30 ml butter; 100 g spinach shredded; 30 g rocket shredded; 2 tomatoes large, peeled, deseeded and diced; 30 ml fresh coriander or italian parsley, chopped; 4 eggs large; 250 ml yoghurt Greek; 1 garlic cloves, crushed; 50 ml dukkah; 3-5 ml dried chillies crushed; bread crusty, to serve

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Ingredients (11)

30 ml	butter
100 g	spinach — shredded
30 g	rocket — shredded
2	tomatoes — large, peeled, deseeded and diced
30 ml	fresh coriander — or italian parsley, chopped
4	eggs — large
250 ml	yoghurt — Greek
1	garlic — cloves, crushed
50 ml	dukkah
3-5 ml	dried chillies — crushed
	bread — crusty, to serve

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Method:

Heat a little butter in a small to medium-sized frying pan and sauté the spinach and rocket together until wilted.

Add the diced tomato and the coriander. Make four dents in the mixture and crack the eggs into each one.

Cook the mixture over a low heat until the eggs are set, but the yolks are still a little runny.

While the eggs are cooking, mix the yoghurt and garlic together. Stir in half of the dukkah.

As soon as the eggs are done, sprinkle with chillies and the remaining dukkah. Serve the yoghurt alongside the eggs. Serve immediately with fresh sliced bread or toast.

Text and image source: Ideas magazine

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