Ingredients

• 2 lb(s), Cooked
• 1 tsp, Salt
• 2 Tsp (8 grams), Whole Cumin Seeds
• 1 cup, Cilantro
• 0.50 cup sprigs, Dill weed, fresh
• 1 cup, chopped , Parsley, fresh
• 10 oz, Scallions
• 2 cup, Baby spinach
• 1 tsp(s), Spices, turmeric, ground
• 1 dash (0g), Ground Black Pepper
• 0.25 cup, Lime juice
• 8 large, Egg
• 10 clove , Garlic
• 3 tbsp, Olive oil 

 

Directions

1. Add the olive oil to a large sauté pan set over medium heat. Once hot, add the leeks and ½ teaspoon of salt and cook, stirring occasionally, until soft, about 15 minutes. Add the crushed garlic cloves and cumin, stirring occasionally, until aromatic, 2 to 3 min¬utes, then add cilantro, dill, parsley, and scallions. Cook, stirring often, until fra¬grant and deep green, about 20 minutes. 
2. Increase heat to medium-high and add the spinach, working in batches if neces¬sary, cooking it down between each batch to incorporate into the herbs. Add the turmeric, 1 teaspoon of salt, and a good grind of pepper. Taste for seasoning and adjust if necessary. Add 300 milliliters of water to create a “sauce” for the eggs to cook in. Cook, stirring occasionally, until the liquid has almost completely evapo¬rated, about 10 minutes. 
3. Stir in the lime juice. Taste for seasoning and adjust if necessary. 
4. Make 8 wells in the green base. Crack an egg into each well and sprinkle lightly with salt and pepper. Cover and cook for about 3 to 5 minutes over low heat or until the whites are set and the yolks are runny (cook for 3 to 5 minutes longer if you want the yolks more firmly set).