2 leeks (sliced)
200g baby spinach (washed and spinned)
250g frozen peas (defrosted into boiling water, then strained)
2 large garlic cloves (finely chopped)
1 tbsp cumin seeds
1 small pack of parsley (roughly chopped)
1 small pack of coriander (roughly chopped)
1 small pack of mint (half roughly chopped, the other half picked for garnishing)
6 Medium eggs (or less if you decide for the individual skillets)
150g natural yoghurt
Over a medium heat, add a little olive oil to a frying pan and sweat the leeks until soft,but without getting colour.
Start adding spinach, a little at a time stirring until it wilts down.
Then add peas, garlic, cumin and herbs. Cook for a few minutes until fragrant - the smell is simply amazing!
Create a few gaps and crack two eggs in each (or less, depending what you like).
Cover with a lid (or aluminium foil) and cook until the eggs are set, but yolks are still runny (approximately 5 - 7 minutes). They will carry on cooking until served, so you don’t need to cook them all the way.
Season with a little salt and pepper. Dollop a little (or a lot) of yoghurt and drizzle with the delicious Med Cuisine Schug.
Garnish with the picked mint leaves and serve with flatbreads or toasted sour dough.
It is the perfect recipe for brunch, with the smooth heath of the Med Cuisine Schug!