Description
A quick dish you’ll gladly sink some pita wedges into!
Ingredients
- 2 teaspoons Olive Oil, Divided
- 1 whole Small Shallot, Diced
- 1 cup Baby Spinach, Packed
- 1 teaspoon Capers
- 2 whole Eggs
- 1 Tablespoon Water
- 1 Tablespoon Crumbled Feta Cheese
- Salt And Pepper
- Lemon Zest
- Pita Wedges, To Serve
Preparation
1. Heat 1 teaspoon olive oil in a medium-sized skillet over medium heat. Add shallots and cook until softened, 3–4 minutes. Add spinach and capers and cook until spinach is just wilted. Sprinkle in a dash of salt and pepper. Remove to a bowl.
2. Add the remaining 1 teaspoon olive oil to the same skillet. Set the heat over medium and crack in the eggs. Sprinkle with salt and pepper. Cook until the egg whites are almost set, then pour the water into the skillet and cover. This will cook the rest of the whites and leave the yolks runny, 10–15 seconds.
3. Divide the spinach mixture. Put half on the plate, top with the eggs, then place the remaining half on top. Sprinkle with feta and lemon zest. Serve with pita wedges.
