Spinach and feta eggs
Serves 4
8 eggs
50ml extra virgin olive oil
700g spinach, washed
1 onion, finely diced
1 garlic clove, finely chopped
pinch of cumin powder
50g feta
Toasted almonds, for garnish
Preheat oven to 200ºC.
First, bring a large pot of water to the boil and add a little salt. Drop your spinach into the pot and then straight away drain it and run it under cold water to chill it. Once it's cold drain well and chop finely. Then set aside in a large bowl.
Sauté the onion and garlic in a pot on a medium heat for 5-10 minutes or until nicely softened.
Add the cooked onion mixture to the chopped spinach and mix in the crumbled feta and cumin powder.
In four ovenproof ceramic dishes or pans spread a layer of spinach mix and crack two eggs into each dish.
Place in the oven for five minutes. Remove and drizzle with extra virgin olive oil. Finish by sprinkling on toasted almonds and extra feta.
For baby: Reserve some spinach mix and add scrambled egg for a great breakfast.
| Elliot and Victoria Warne are parents of three rambunctious boys and owners of Titirangi café and catering business, Vevo. |
