Spinach, Garlic, Yogurt and Cumin Eggs

Though simple and involving few ingredients, this was a particularly delicious breakfast. I made it for Zoe and Tim (co-eds-in-chief of the incredible Brixton Blog and Bugle) a few weeks ago — I can’t wait until spinach comes up in the garden and we can use home grown leaves. 

Serves 3


1 large bag of spinach, washed — around 250-300g

3 tablespoons of natural yogurt

2 cloves of garlic, sliced finely

½ teaspoon of ground cumin

small knob of butter (25g)


How to make:

Pre-heat the oven to 180 celsius.

Place the spinach in a lidded saucepan with around 2cm of salted boiling water — with the lid on. Check after 2 or 3 minutes. When fully wilted, drain and set aside.

In a frying pan (that you can put in the oven), melt a knob of butter on the hob on a medium heat and add the garlic and fry for a minute or so, until lightly gold in colour, add the cumin. Turn the heat right down to low, and then add the yogurt, and heat gently for a minute. Stir in the spinach and season with salt and pepper, until you are happy with the taste. 

With a spoon, gently make three small spaces in the spinach mixture, and gently break an egg into each. Place the frying pan in the oven for around 5 minutes, or until the eggs are just set. 

While it’s cooking, make the toast. Serving is not a neat business, but put the pan on the table, and dole it out with a big spoon, taking care not to break the egg yolks.

Eaten with:

Black coffee, and then fresh fruit afterwards.


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