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Ingredients

  • 4 Tbsp olive oil
  • 8 oz baby spinach
  • 8 oz Kale of choice stems removed, leaves chopped
  • 1 clove garlic thinly sliced
  • 1 shallot finely minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 4 cups prepared tomato sauce
  • Freshly ground black pepper to taste
  • Kosher salt to taste
  • ½ bunch of fresh cilantro cleaned and roughly chopped
  • 6 whole eggs
  • ½ cup crumbled Feta cheese as garnish
  • 1 avocado thinly-sliced, as garnish
  • Additional fresh cilantro leaves as garnish

Instructions

  • Heat a large skillet over medium heat, and add a tablespoon or two of olive oil.
  • Once the oil is hot, add in your spinach and sauté until it's wilted and vibrant, about three minutes.
  • After the spinach is cooked, transfer it to a colander to get rid of any extra water.
  • Then, in the same skillet, add another tablespoon or two of olive oil and toss in your chopped kale.
  • Cook while stirring until the kale is wilted.
  • Remove the kale and set it aside with the spinach.
  • Add your remaining olive oil to the pan, along with the sliced garlic and minced shallots.
  • Allow this mixture to cook for a minutes before sprinkling in the ground coriander and cumin.
  • Add the prepared tomato sauce, and stir to combine.
  • Taste, and season with Kosher salt and freshly-ground black pepper.
  • Drain any extra water from the spinach and kale that you cooked earlier.
  • Add the drained spinach and kale to the sauce, and cook everything for an additional minute or two.
  • Add the ½ bunch of fresh cilantro and stir to combine.
  • Create six pockets in the sauce and greens mixture to serve as little indentations where you will steam your whole eggs.
  • Crack a whole egg into each indentation and place a lid on the pot.
  • Let the eggs steam for roughly three minutes, or until the whites are fully cooked but the yolks are still runny in the center.
  • Remove the lid, and sprinkle the cheese over the eggs.
  • Season with some extra black pepper and salt if desired.
  • Top everything off with some fresh cilantro, sliced avocado, and a gentle drizzle of olive oil.
  • Serve with toasted pita bread or warm crusty bread, without plates or additional utensils.

Notes

This sauce tastes good re-heated, although the eggs don’t reheat very well and are better eaten when they are finished steaming, when the yolk is runny and slightly warm.