- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 cloves garlic, minced
- 1 small white onion, grated
- 1 1/ 2 packed cups spinach
- 1 1/ 2 packed cups kale, thick stems removed
- 1/ 2 cup frozen peas
- 2 tablespoons capers, drained
- 1 cup dill, divided
- 1/ 4 cup vegetable stock
- 2 ounces feta cheese
- 3 eggs
In a small dry frying pan over medium heat, add fennel and cumin seeds, fry until seeds become fragrant and begin to crackle, 2-3 minutes. Remove and grind in mortar and pestle or spice grinder.
In a large, deep skillet over medium heat, add oil, fennel, cumin and garlic. Cook until the garlic softens, 2-3 minutes. Add onion, spinach, peas, capers and 1/4 cup of dill. Saute until the onions soften, 3-4 minutes, then add stock. Simmer gently until the vegetables soften, the stock reduces and the mixture thickens, about 5 minutes. Add salt and pepper.
Crumble in the feta cheese and create indentations in the mixture with the back of a large spoon and gently crack in eggs. Reduce heat if required, and continue to gently simmer until egg whites are cooked. Sprinkle over the remainder of the dill, a pinch of good salt on each egg, cracked pepper, and chili flakes to taste. Enjoy!