Directions
1. In a big skillet over medium warmth, add 3 tablespoons oil. Add onion and sauté till translucent, about 2 minutes. Add garlic, cumin, paprika and purple pepper, and prepare dinner till aromatic, 1-2 minutes.
2. Add spinach, basil and 1/4 teaspoon salt, and prepare dinner till spinach-basil combination wilts, about 3 minutes. After combination wilts, stir in lemon juice. Add inventory and stir to mix.
3. Create 8 wells for the eggs. Crack 1 egg at a time over the skillet and place in an open effectively.
4. Cowl skillet and prepare dinner till whites and yolks are set and egg yolks have risen or when desired doneness is reached, about 5 minutes.
5. In the meantime, in a small pan over medium-low warmth, add 1 teaspoon oil. Add pine nuts and toast till golden and aromatic, 1-2 minutes. Put aside.
6. As soon as eggs are cooked, prime with toasted pine nuts, feta and small basil leaves. Add black pepper and salt to style and serve.
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Rahaf Al Bochi is a registered dietitian nutritionist, media knowledgeable and founding father of Olive Tree Nutrition, a vitamin consulting firm specializing in Mediterranean consuming and ladies’s well being.
