Step 1If you're using regular spinach, chard or collards, wash, drain and cut the crunchy stalks off. Roughly chop the spinach leaves and finely chop the stalks. Set aside. If you're using baby spinach you won't need to do this.
by KetoDietApp.com
Step 1If you're using regular spinach, chard or collards, wash, drain and cut the crunchy stalks off. Roughly chop the spinach leaves and finely chop the stalks. Set aside. If you're using baby spinach you won't need to do this.
Step 2Heat a skillet greased with ghee or avocado oil over a medium-high heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 minute.
Step 3Add the sliced bell pepper and the spinach stalks, and cook for 3 to 5 minutes, until crisp tender.
Step 4Add the tomato paste and water (or chicken stock) and cook until it starts simmering.
Step 5Add the cumin, turmeric, salt and pepper. Add the chopped spinach leaves and cook for about a minute.
Step 6Mix to move it around until it's wilted. Using a spatula, create 4 small wells. Crack one egg into each one of them. (It's better if you crack the eggs one by one into a small bowl rather than directly into the skillet as you don't want any egg shells of bad eggs.)
Step 7Reduce the heat to medium and cover with a lid. Cook for about 5 minutes of until the egg whites are just about set and the egg yolks are still runny. Instead of the lid you could even place it under a broiler and cook for a few minutes.
Step 8Remove the lid and crumble the feta on top. Cook for one more minute just to heat through.
Step 9Drizzle with extra virgin olive oil and optionally sprinkle with fresh herbs such as parsley, cilantro or spring onions.
Step 10Serve immediately while still warm.