— 1 tsp cumin seeds
— 1 tsp coriander seeds
— 1 tbsp olive oil
— 2 spring onions,
— 1 leek shredded or
— 1 celery stalk, finely sliced — 1 clove garlic, chopped — 100g chopped kale (large
— 1 courgette, chopped — juice of ½ lemon
— 4 tbsp vegetable
or chicken stock — handful baby
— 4 eggs
— handful mint
leaves, chopped — handful coriander
— 30g feta cheese, cubed — 2 tbsp natural yogurt In a large frying pan, toast the cumin and coriander seeds for 1-2 minutes, or until golden and fragrant. Transfer to a pestle and mortar and bash until fine.
Add the oil to the pan and fry the spring onion, leek, celery and garlic over a medium-low heat until softened, about 3 minutes. Stir in the spices. Add the kale and courgette to the pan with the lemon juice and stock. Stir until the kale wilts, about 2-3 minutes.
Add the spinach and cook for a further 2-3 minutes, or until wilted.
Crack the eggs into the pan. Cover and cook until the whites turn opaque, about 4-5 minutes.
Scatter over the herbs, feta and a drizzle of yogurt. Season and serve.