I got my inspiration for this dish after having the delicious ‘Green Breakfast’ at Jack’s Wife Freda in New York. By no means is this a replica of their fantastic dish, but it is a ‘green’ alternative to the tomatoey, Middle-Eastern meal.

What will you need?

-Olive oil (2 tablespoons)

-1 leek

-Fresh spinach

-Herbs: bunch of dill, parsley, mint, coriander

-2 cloves of garlic

-Salt and pepper

-4 eggs


-Natural yoghurt

What do I do?

  1. Heat olive oil in a small frying pan on moderate heat.
  2. Add leeks to soften, followed by the spinach (a small bunch of leaves at a time).
  3. Keep adding the spinach slowly, until all has been softened and wilted, followed by some fresh herbs.
  4. Quickly remove the pan from the heat. Add the crushed garlic, salt and pepper.
  5. Once seasoned to your liking, heat up the spinach (etc.) again on a low heat, and create two little wells with a spoon. Add some cracked pepper to these wells and crack two eggs into each well. Cover the pan.
  6. Leave until eggs are cooked but the yolk is still runny. Serve with yoghurt, sprinkled with paprika!