Recipe Instructions:
Ingredients
2 tablespoons extra-virgin olive oil
1 cup sliced spring onions or scallions
2 cloves garlic, finely chopped
1 jalapeño or serrano pepper, finely chopped
1 teaspoon ground cumin
8 ounces tomatillos or green tomatoes, chopped
8 cups chopped mature spinach
¼ cup water
½ cup chopped flat-leaf parsley
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ teaspoon salt
4 large eggs
¼ cup crumbled feta cheese
Cracked pepper & harissa for garnish
Directions
Heat oil in a medium skillet over medium heat. Add spring onions (or scallions) and cook, stirring occasionally, until tender but not brown, 1 to 2 minutes. Add garlic, jalapeño (or serrano) and cumin; cook, stirring, until fragrant, about 30 seconds. Stir in tomatillos (or green tomatoes) and cook, stirring occasionally, until starting to break down, about 5 minutes. Add spinach and water; cook, stirring, until wilted, about 1 minute. Stir in parsley, cilantro, mint and salt.
Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with feta; cover and let stand for 2 minutes. Garnish with cracked pepper and harissa, if desired.
