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Export 13 ingredients for grocery delivery
Step 1
Finely slice the onion and leek and dice the potato into roughly 2cm cubes.
Step 2
Sweat in 3 tbsp of olive oil over a medium heat until the onion and leek are turning golden and the potato is softening. This will take about 7 or 8 mins.
Step 3
Slice the cavolo nero, add it to the pan and cook for another few mins until soft.
Step 4
Now add the spinach in 2 halves, with a pinch of salt each time, and let it wilt down.
Step 5
Once all of the spinach is cooked, finely chop all of the herbs and add along with the cumin and a big pinch of salt.
Step 6
Once the herbs have wilted, taste and check for seasoning. After you add the eggs it will be harder to season the mix so do it now.
Step 7
Make four little dips in the vegetable mix and crack an egg into each one. Cover the pan with a lid and let the heat and steam cook the eggs.
Step 8
Take the pan off the heat just before the eggs are done, they will keep cooking for another minute or so.
Step 9
Add a few dollops of Greek yoghurt and spread it around a bit.
Step 10
Melt the butter in a small pan. Once hot, add the paprika and chilli and swirl the butter around before pouring it over the eggs.
Step 11
Serve with crusty bread. Enjoy!
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