- Gluten-free
- High-protein
- Lower-carbohydrate
- Under 20 mins
Ingredients
Serves: 2
- 1 tbsp butter
- ½ tbsp extra virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 100g kale
- 100g spinach, roughly chopped
- 1 heaped tbsp pesto
- 1 tbsp za’atar spice
- ½ small lemon, juiced
- 4 eggs
- 30g feta
- 1 large handful basil, finely chopped
- 1 tbsp toasted pinenuts (optional)
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Method
Step 1
Preheat the oven to grill.
Step 2
Heat the butter and oil in a medium-sized, ovenproof frying pan.
Step 3
Fry the onion and garlic for 1min, or until golden and softened.
Step 4
Add the kale and spinach, and stir until wilted (roughly 3-5mins).
Step 5
Add the pesto, za’atar, and lemon juice, season with pepper.
Step 6
Make holes in the vegetable mixture to fill with the eggs. Crack the eggs into the holes and season the eggs lightly with salt.
Step 7
Sprinkle feta over the entire frying pan and pop under the grill for 5-8mins, or until the whites of the eggs are completely white.
Step 8
Top with fresh basil and toasted pinenuts.
