This Mediterranean-Inspired Egg Skillet Packs An Anti-Inflammatory Punch

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August 11, 2024

• 3 tbsp (45 ml) extra-virgin olive oil
• 3 leeks (white and light green parts), chopped
• ¼ cup (60 ml) water
• 1 lb (454 g) fresh baby spinach
• 3 tbsp (12 g) chopped fresh parsley
• 2 tbsp (7 g) chopped fresh dill, plus more for garnish if desired
• Sea salt and pepper to taste
• 6 eggs
• ⅓ cup (50 g) crumbled feta cheese, plus more for garnish if desired
• 1 tsp dried oregano
• ¼ tsp chili flakes
• Lemon zest, for garnish, optional

Nedi’s tip

Frozen spinach can be used in place of the fresh spinach if needed. Thaw it in a bowl or colander and squeeze it with paper towels or your hands over a strainer to remove excess water before using in this dish.

1. Heat the olive oil in a large skillet over medium heat. Add the leeks and cook for 1 minute, covered. Then, add the water and continue cooking for 5 to 6 minutes, stirring occasionally, until the leeks are soft. Add the spinach, parsley, and dill, and season with salt and pepper. Turn the heat to high and cook for 5 minutes, until the water starts to evaporate. Bring the heat back down to medium.
2. Using a large spoon, form six nests in the mixture and crack one egg into each nest. Sprinkle the feta around the eggs, then do the same with the oregano and chili flakes.
3. Cover the pan and cook for 3 to 5 minutes, until the egg whites are cooked but the yolks are soft. (Cook for longer if you prefer the eggs well done.) Serve hot, topped with lemon zest, feta, and chopped dill.

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