Green Easy Brunch
Ingredients
- 2 leeks, medium chopped
- 2 courgettes, medium cubes
- 450 chard chopped
- 4 garlic cloves
- 1 white beans can
- 6 eggs medium
- 2 tsp cumin ground
- 2 tsp sweet paprika
- 2 rsp za'atar (optional)
- 100 g sheep's milk cheese, soft grated
- 1 bunch parsley chopped
- 1 bag new potatoes boiled
Instructions
- In a large pan, chop the leeks and garlic and brown them in a little olive oil at low temperature until soft.
- Add the courgettes and spices. Brown for a few minutes. Rinse the white beans under water and add to the pan. Add 300ml of water or stock and cover at a medium/low temperature until the liquid is absorbed.
- Prepare the chard. Remove the stalks first. Then chop the leaves lengthwise (julienne). Place them in a pot, cover and boil for 7min approx until tender.
- Add the chard and potatoes to the pan and mix well. With a spoon, make 6 holes. Incorporate the eggs in each hole. Sprinkle over each egg a little paprika and salt. Throw over the parsley and dots of grated cheese. Cover until the eggs are fully cooked.
- Season to taste and serve straight away.
Notes
Gluten-free, vegetarian recipe. This recipe is versatile. The vegetables can be replaced with seasonal vegetables, i.e. root veggies in Winter (butternut squash, cabbage, kale) or Summer veggies (tomatoes, peppers, aubergines).
It can easily be adapted for dairy-free requirements by just removing the cheese or replacing it with vegan cheese. A vegan option would also require removing the eggs. 