Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 courgette, thinly sliced
- 1 large bunch chard, sorrel or spinach, stems removed and leaves chopped
- 100g frozen or fresh peas
- 1 tsp ground cumin
- 3 tbsp chopped fresh dill
- 3 tbsp chopped fresh parsley
- 200g Feta cheese, crumbled
- 4 Eggs
- 2 tbsp light tahini or chili oil
- 1 tsp za’atar
- Salt
- Heat the oil in a large frying pan and sauté the onion until soft.
- Add the courgette and cook for another five minutes till it turns a little golden colour.
- Add the chopped chard, sorrel or spinach and peas. Mix to combine. Leave to cook for two minutes so the greens wilt.
- Add the cumin and season with salt.
- Finally, fold through the chopped herbs and feta, pour over the water.
- Create four hollows in the veg mix for the eggs. Crack an egg into each one. Cover with a lid and continue to cook on the stove top or place in the oven for five minutes to cook the eggs. Cook until the whites are set.
- Drizzle with tahini and serve with crusty bread or toasted pitta.
