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Serves
4
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preparation
5 minutes
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to cook
15 minutes
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difficulty
easy
Ingredients
- 1 Medium leek, sliced
- 1 Medium fennel bulb, roughly chopped
- 1 Garlic cloves
- 2 tbsp Olive or avocado oil
- 100 grams Baby spinach
- 10 grams dill, roughly chopped (save some for garnish)
- 2 tbsp Tahini (see note below)
- ½ tsp Chilli flakes
- 4 Medium free range eggs
Instructions
- Preheat the oven to 200°C/Fan (180°C/Gas). Heat the oil in a medium-sized non-stick ovenproof frying pan and fry the leeks, fennel and garlic until soft and beginning to take on some color – about 7 minutes.
- Add the spinach and let it wilt, then stir in the dill, tahini and some seasoning from the chili flakes.
- Make four holes in the mixture with a large spoon and crack the eggs. Let them cook on the hob for a few minutes and then transfer the pan to the oven for 5-7 minutes, or until the eggs are just set. Garnish with some dill before serving.
Note
- If the tahini you are using is not of a pouring consistency, simply add a few tablespoons to boiling hot water.
Recipe from (Penguin Random House, RRP $34.99). Photography by Smith & Gilmore.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.