Œufs d’hiver aux poireaux et pommes de terre

Ingrédients

• 1 Onion
• 1 Leek
• 2 Potato
• 100 g Cavolo Nero
• 200 g Spinach
• 1 tsp Ground Cumin
• 25 g Parsley
• 25 g Dill
• 4 Egg
• 200 g Greek Yoghurt
• 30 g Butter
• 0.5 tsp Smoked Paprika
• 1 Pinch Chilli Flakes

Préparation

1. 1

   Finely slice the onion and leek and dice the potato into roughly 2cm cubes.

2. 2

   Sweat in 3 tbsp of olive oil over a medium heat until the onion and leek are turning golden and the potato is softening. This will take about 7 or 8 mins.

3. 3

   Slice the cavolo nero, add it to the pan and cook for another few mins until soft.

4. 4

   Now add the spinach in 2 halves, with a pinch of salt each time, and let it wilt down.

5. 5

   Once all of the spinach is cooked, finely chop all of the herbs and add along with the cumin and a big pinch of salt.

6. 6

   Once the herbs have wilted, taste and check for seasoning. After you add the eggs it will be harder to season the mix so do it now.

7. 7

   Make four little dips in the vegetable mix and crack an egg into each one. Cover the pan with a lid and let the heat and steam cook the eggs.

8. 8

   Take the pan off the heat just before the eggs are done, they will keep cooking for another minute or so.

9. 9

   Add a few dollops of Greek yoghurt and spread it around a bit.

10. 10

    Melt the butter in a small pan. Once hot, add the paprika and chilli and swirl the butter around before pouring it over the eggs.

11. 11

    Serve with crusty bread. Enjoy!