serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 medium leek, sliced
- 1 medium fennel bulb, roughly chopped
- 1 garlic clove
- 2 tbsp olive or avocado oil
- 100 g baby spinach
- 10 g dill, roughly chopped (reserve some for garnish)
- 2 tbsp tahini (see note below)
- ½ tsp chilli flakes
- 4 medium free-range eggs
Instructions
- Preheat the oven to 200°C/fan (180°C/gas). Heat the oil in a medium-sized non-stick ovenproof frying pan and sauté the leek, fennel and garlic until softened and just starting to take on some colour – about 7 minutes.
- Add the spinach and allow it to wilt, then stir in the dill, tahini and chilli flakes with some seasoning.
- Make four holes in the mixture with a large spoon and crack in the eggs. Allow them to cook for a couple of minutes on the hob and then transfer the pan to the oven for 5-7 minutes, or until the eggs are just set. Garnish with some dill before serving.
Note
- If the tahini you are using is not of a pouring consistency, simply mix with a few tablespoons of boiling hot water.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
