- 1 garlic clove
- A pot of 0% fat Greek style yogurt
- 2 spring onions
- 2 bags of spinach
- 2 tsp sumach
- 1 lemon
- 4 eggs
- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- 1 tbsp olive oil
- Large pan or
- Oven proof pan with a lid or baking dish
- Foil (optional)
Preheat your oven to 180C/Fan 160C/Gas Mark 4. Peel and grate or crush the garlic. Stir it into the yogurt with a little salt and pepper. Pop to one side.
Trim and finely chop the spring onions. Slice the thick stalks off the spinach. Finely shred the leaves. Warm 2 tbsp cold water in a pan. Add the spring onions. Season them. Cook and stir for 4-5 mins till soft.
Add the spinach to the spring onions with 1 tsp of the sumach. Cook and stir for 5-6 mins till the spinach is wilted. Stir every so often. Tip into a colander. Press it to squeeze out any excess liquid.
Finely grate or pare the zest from the lemon. Juice it. Put to one side.
Warm 1 tbsp olive oil in a deep frying pan. Add the spinach. Stir in the lemon juice and zest. Transfer to a baking dish if your pan is not oven proof. Use your spoon to make 4 holes in the spinach.
Crack the eggs into the holes. Pop a lid on the pan or cover with foil. Place in the oven and cook for 5-7 mins till the yolks are set to your liking.
Serve the spinach and eggs with the garlicky yogurt. Sprinkle with ½ tsp sumach each.
Sumach is a spice from the berries of the Rhus family of flowering plants. It’s been used since the 11th century to flavour food, tan leather and as medicine. It gives tonight’s dinner a lovely lemony flavour.