Greek-Style Eggs with Leeks and Feta

This recipe is from my cookbook The Mediterranean Meal Plan Cookbook: Simple, Nutritious Recipes to Eat Well, Feel Great and Look Fabulous, available for pre-order now!

Greek-Style Eggs with Leeks and Feta

These eggs are the perfect dish for breakfast, brunch or a light dinner. There is no better taste than creamy feta with spinach and leeks. It reminds me of spanakopita, but without the extra calories or carbs. This dish is packed with antioxidants and fiber and may reduce inflammation and aid weight loss. When you cook the eggs, watch them carefully, as they are easy to overcook. Turn off the heat when the whites are firm and the yolks are tender and runny. If you prefer the eggs well done, cook them for a few extra minutes.

Greek-Style Eggs with Leeks and Feta

Makes 6 servings

Ingredients

• 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
• 1/3 cup (75 g) crumbled feta cheese, plus more for garnish if desired
• 1 tsp dried oregano
• ¼ tsp chili flakes
• Lemon zest, for garnish, optional

Directions

• 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.
• 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.
• 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.

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.

Pre-order The Mediterranean Meal Plan Cookbook: Simple, Nutritious Recipes to Eat Well, Feel Great and Look Fabulous now!