Eggs baked in a pan of garlicky greens and Verde, finished with feta and herbs. A fresh, vibrant brunch.
Serves: 4 | Prep: 10 min | Cook: 20 min
Ingredients
- 2 tbsp olive oil
- 1 leek, thinly sliced
- 2 cloves garlic, chopped
- 2 zucchini, diced
- 150 g spinach or silverbeet, chopped
- ½ cup frozen peas
- ⅓ cup The Flavorsmith Verde Green Chilli Salsa
- 6 eggs
- 80 g feta, crumbled
- Fresh dill or coriander and toasted bread
Method
- Heat the oil in a large deep pan. Cook the leek 5 minutes until soft. Add the garlic and zucchini and cook 4 minutes.
- Add the spinach and peas and stir until wilted. Stir in the Verde and season.
- Make 6 wells and crack in the eggs. Cover and cook 5–7 minutes, until the whites set.
- Top with feta and herbs. Serve with toasted bread.
Chef's tip: Add an extra spoon of Verde to each plate at the table — the fresh hit lifts the whole dish.