Greens with chilli, olive oil, eggs, feta & seeds from Simple: Effortless Food, Big Flavours (page 21) by Diana Henry

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Notes about this recipe

  • bernalgirl on September 02, 2024

    I made this because I had spicy greens on hand and was curious about eggs and pepitas. I liked it overall and would make again if I had sautéed greens on hand.

  • embk27 on August 06, 2022

    Loved this for a quick lunch. I sautéed the kale instead of blanching then added the spinach and rest of ingredients - worked really well. I did a jammy boiled egg instead of poached - great meal!

  • kari500 on April 15, 2022

    This was a surprise hit with my family, who aren’t crazy about meals on toast. I used 4 bags of baby spinach, no kale. Lots of garlic and chilies. Fried the eggs. Used feta, and we loved it; think a creamy goat would work too - really anything tangy. The seeds are definitely a nice touch. Can I get away with more toast meals?

  • mzgourmand on April 22, 2018

    Delicious but for me not speedy!

  • Astrid5555 on October 24, 2017

    Excellent! Had this for lunch today, done in less than 15 minutes. Used baby spinach only and really liked the extra crunch from the seeds.

  • joneshayley on April 15, 2017

    Great breakfast! The greens can be varied to suit

  • Jane on April 09, 2017

    What a great weekend brunch dish. I only had baby kale so used that but everything else was as per recipe. I followed amandacooks advice and reduced my washing-up by one pan. It was really tasty - lovely combination of crunchy toast, soft kale and eggs, tangy feta and crunchy pumpkin seeds. This is going on my weekend brunch rotation - along with shakshuka and avocado toast with poached eggs,

  • southerncooker on April 02, 2017

    I loved this one. Very filling, I did poach two eggs for me though. Loved the mixture of kale and spinach along along with the other ingredients. Also sourdough bread is one of favorites. This makes a great weekend breakfast.

  • amandacooks on March 16, 2017

    Yet another terrific recipe from Simple. I used collards in place of the kale since that's what was in the fridge, and fried the eggs as Diana Henry suggested in the header. My only complaint is that it dirtied a lot of dishes (a pot to blanch the greens, another to sauté them, and a skillet to cook the eggs). Next time I will blanch the greens in a Dutch oven and wipe it dry before sautéing them in the same pot.

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