Ingredients
- 4 Tbsp olive oil
- 8 oz baby spinach
- 8 oz Kale of choice (stems removed, leaves chopped)
- 1 clove garlic (thinly sliced)
- 1 shallot (finely minced)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 cups prepared tomato sauce
- Freshly ground black pepper (to taste)
- Kosher salt (to taste)
- ½ bunch of fresh cilantro (cleaned and roughly chopped)
- 6 whole eggs
- ½ cup crumbled Feta cheese (as garnish)
- 1 avocado (thinly-sliced, as garnish)
- Additional fresh cilantro leaves (as garnish)
Instructions
- Heat a large skillet over medium heat, and add a tablespoon or two of olive oil.
- Once the oil is hot, add in your spinach and sauté until it's wilted and vibrant, about three minutes.
- After the spinach is cooked, transfer it to a colander to get rid of any extra water.
- Then, in the same skillet, add another tablespoon or two of olive oil and toss in your chopped kale.
- Cook while stirring until the kale is wilted.
- Remove the kale and set it aside with the spinach.
- Add your remaining olive oil to the pan, along with the sliced garlic and minced shallots.
- Allow this mixture to cook for a minutes before sprinkling in the ground coriander and cumin.
- Add the prepared tomato sauce, and stir to combine.
- Taste, and season with Kosher salt and freshly-ground black pepper.
- Drain any extra water from the spinach and kale that you cooked earlier.
- Add the drained spinach and kale to the sauce, and cook everything for an additional minute or two.
- Add the ½ bunch of fresh cilantro and stir to combine.
- Create six pockets in the sauce and greens mixture to serve as little indentations where you will steam your whole eggs.
- Crack a whole egg into each indentation and place a lid on the pot.
- Let the eggs steam for roughly three minutes, or until the whites are fully cooked but the yolks are still runny in the center.
- Remove the lid, and sprinkle the cheese over the eggs.
- Season with some extra black pepper and salt if desired.
- Top everything off with some fresh cilantro, sliced avocado, and a gentle drizzle of olive oil.
- Serve with toasted pita bread or warm crusty bread, without plates or additional utensils.
Notes
This sauce tastes good re-heated, although the eggs don’t reheat very well and are better eaten when they are finished steaming, when the yolk is runny and slightly warm.