INGREDIENTS

• 250 g fresh spinach
• 2 zucchinis (approx. 250 g each)
• 2 green peppers
• 2 spring onions
• 200 g sugar snap peas
• 2 cloves of garlic
• 1 green chili pepper, to taste
• 2 tbsp olive oil
• salt, pepper
• cumin powder
• nutmeg
• 1 untreated lime
• 50 g crème fraîche
• 4 eggs
• 80 g feta cheese

HOW TO MAKE IT

1. Clean and wash the spinach and drain well. Trim and wash the zucchinis, cut in half lengthways and slice. Wash the peppers, remove the seeds and white inner skins and cut into small cubes. Trim and wash the spring onions and cut into rings. Peel and finely chop the garlic. Wash and clean the chili pepper, remove the seeds and cut the pepper into rings, depending on the desired spiciness.
2. Heat the olive oil in the STAUB Cocotte 24 cm. Sauté the spring onions, peppers and zucchinis. Add the garlic and chili and sauté briefly. Add the spinach in batches, stir in and allow to collapse, covering with a lid if necessary. Season well with salt, pepper, cumin and freshly grated nutmeg, e.g. on the ZWILLING Z-CUT Fine Grater, and mix everything together. Wash the lime with hot water, dry and grate a little zest, then squeeze out the lime juice. Stir in the crème fraîche with the lime juice and zest and bring to the boil once, then reduce to a medium heat.
3. Using a large spoon or soup ladle, press four wells into the vegetables and add the eggs. Roughly chop or crumble the feta cheese and spread around the eggs. Put the lid on and allow the eggs to set for approx. 8-10 minutes. Enjoy immediately.
4. Serve with crusty baguette.

Tip

The green vegetables can be substituted as desired, e.g. broccoli, celery or peas go perfectly with this combination.

Info

If there are any leftovers, they can be gently reheated in the STAUB Cocotte in the oven the next day.