Leek and Spinach eggs

Ingredients

• 8 pcs Eggs
• 2 pcs Leeks, washed and chopped
• 710 ml Baby spinach, fresh
• 110 g Coconut yogurt
• 2 tbsp Olive oil
• 470 ml Green peas, fresh
• 2 clove Garlic, minced
• 1 pcs Chili pepper (optional), cut into pieces, deseeded for less heat
• 1 bunch Fresh mint, chopped
• 1/2 tsp Pepper, black ground

Method

1. Heat olive in a cast-iron skillet.
2. Add the leeks and cook for 5 minutes.
3. Add the spinach and cook, stirring until wilted.
4. Stir in garlic, peas, mint, and black pepper.
5. Cook until fragrant.
6. Create four pockets with a spoon and crack in each two eggs.
7. Sprinkle the eggs with chopped chili and cook for 10 minutes, covered.
8. Once done, top with coconut yogurt and serve.