- 1 lb spinach or other mix of greens (I used about two thirds spinach and one third collard greens, kale is great too)
- 4 tablespoons olive oil
- 1 large shallot, minced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 bunch cilantro, chopped
- 5 eggs
- 6 ounces GDF Feta, crumbled
- 1/4 cup heavy cream (or whatever milk product you prefer)
- 1/4 cup water
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- microgreens for garnish (optional)
Add two tablespoons of oil to a warm skillet. Add shallot and garlic and saute until shallots are translucent. Add cumin, coriander, red pepper flakes (if using) and salt and pepper. Remove from the skillet.
Add two more tablespoons of oil to the skillet. Add in greens to wilt, working in batches depending on the size of your pan. Once all of the greens are wilted, season with salt and pepper. Return the shallot and garlic mixture to the skillet and stir into the greens. Add cilantro and stir to combine.
Take half of the mixture and put it into a food processor. Add in heavy cream and process until it becomes a paste/puree. Return the puree to the pan and mix into the rest of the greens. Taste and season with salt and pepper accordingly.
Spread the mixture into an even layer. Then, with a spoon, make five wells for the eggs. Crack an egg into each well and cook on medium heat for 2-3 minutes. Then pour the water around the edge of the skillet, cover and cook for another 2 minutes or until the egg whites have set.
Remove the lid and sprinkle with feta and microgreens. Serve straight from the skillet with toast or pita.