Cooking Instructions
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Step 1
Thinly slice the
Leeks (2)
and
Scallions (2)
.
Step 2
Heat
Olive Oil (1 Tbsp)
in a large shallow skillet or braiser. Add leeks and
Garlic (2 cloves)
. Sauté for 2-3 minutes until starting to soften.
Step 3
Stir in
Vegetable Broth (1 cup)
,
Ground Cumin (1/2 tsp)
,
Ground Coriander (1/2 tsp)
,
Kosher Salt (1/2 tsp)
, and
Freshly Ground Black Pepper (1/4 tsp)
. Simmer for 4-5 minutes until leeks are tender and most of the broth has cooked out.
Step 4
Add
Fresh Baby Spinach (6 2/3 cups)
and toss gently with leeks until wilted.
Step 5
Stir in
Cannellini White Kidney Beans (3/4 cup)
,
Fresh Dill (1 Tbsp)
, and squeeze in the juice of half a
Lemon (1/2)
.
Step 6
Make 6 large indentations and crack a
Large Eggs (6)
into each. Sprinkle evenly with
Feta Cheese (1/2 cup)
. Cover and cook on medium heat until egg whites are just set and the centers still jiggle; about 4-5 minutes.
Step 7
Sprinkle with sliced green onions and the remaining tbsp of
Fresh Dill (1 Tbsp)
. Serve with toasted bread.
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