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Preheat grill
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Add olive oil and butter to your Biroix pan over a medium heat and once hot, add the onions, sauté for 4-5 minutes until translucent. Add the garlic and Moroccan spices and cook for 1 minute stirring.
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Add the spinach and coriander and cook until wilted, around 2 minutes. You may have to do this in batches, but I promise it will all wilt down beautifully.
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Add the cream and cook until reduced a little. Around 3-4 minutes
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Add the juice of the lemon. Taste and add a little salt and pepper. You will get some salty flavour from the feta so don’t over salt it.
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To add the eggs, make 4 little hollows in the spinach mix with your wooden spoon. Break the eggs into the hollows. I find the easiest way is to crack the eggs into a glass and then pour them into the hollows, but you can break straight into the pan.
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Then scatter with feta and black pepper and finish under the grill.
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Serve with grilled pita and chilli oil