1. Heat the olive oil in a frying pan (a 22 cm / 8¾ inch frying pan) on a medium-high heat. Add the leek and sauté to soften – it will take 3–4 minutes – then start adding the spinach, a large handful at a time. Stir between each addition to wilt it. It may seem as if it will never fit in the pan, but as it wilts there will be hardly any volume left.
2. Finally add the chopped herbs and mix them in to wilt too. The whole process will take about 6–8 minutes, depending on the leaves you are using; just make sure they are soft by the end of it.
3. Remove the frying pan from the stove and season with the crushed garlic, salt and pepper. You can set this aside until you are ready to eat and the table is set; it will also keep in the fridge until later. You only want to cook the eggs once everyone is at the table, as it is best to eat this while the yolks are still runny.
4. Heat the spinach mixture again and use a spoon to create four little wells in the cooked leaves, one in each quarter. Crack an egg into each well, season the eggs with a touch of salt and pepper and cover the pan. Cook on a low heat until the whites are set but the yolks are still runny – about 3–4 minutes. Serve straight away.
5. You can drizzle with some yogurt and sumac or serve it as is. It’s delicious either way.
- 3 tbsp olive oil
- 1 small leek, sliced into rings and washed
- 100 g / 3½ oz fresh spinach, washed (you can use any green leaf you have here: chard, kale, beets, radish tops etc.)
- 1 small bunch of parsley, roughly chopped
- 1 small bunch of mint, leaves picked and roughly chopped
- 1 small bunch of dill, roughly chopped
- 1 clove of garlic, peeled and crushed
- sea salt and freshly ground black pepper
- 4 eggs
- a few dollops of yogurt (optional)
- a sprinkling of sumac (optional)