Ingredients
- 1/4 cup olive oil
- 1 cup minced scallion
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon red pepper flakes
- 1 lb green chile peppers, roasted, peeled, seeded, chopped
- 1 lb baby spinach, chopped
- 1/2 cup minced cilantro
- 2 teaspoons kosher salt
- 4 eggs
- 1/2 cup feta
- 1/4 cup chives, cut into 1/2-in pieces
- 1/4 cup cilantro leaves
- 1/4 cup extra-virgin olive oil
- Pita bread, for serving
Directions
- Heat the oil in a large skillet over medium heat. Add the scallion, garlic, cumin, and pepper flakes. Cook, stirring frequently, until aromatic, 3 to 4 minutes.
- Add the chiles, spinach, cilantro, and salt. Cook until the spinach has wilted, about 4 minutes.
- Remove half of the mixture to a medium bowl and blend with an immersion blender. Alternately, use a countertop blender. Transfer the blended mixture back to the pan and stir to combine.
- Use a large spoon or ladle to press four wells in the mixture. One at a time, crack each egg into a small bowl and then carefully pour one egg in each of the wells.
- Cover and simmer on medium low heat until the eggs are just cooked through, but the yolks are still creamy, 3 to 4 minutes.
- To serve, scoop each egg with the surrounding sauce and place in a shallow bowl. Garnish with the feta, chives, cilantro, and a drizzle of olive oil, and serve with pita for dipping.
