|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|
|3-5 ml||dried chillies — crushed|
|bread — crusty, to serve|
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