This recipe would be great for breakfast, lunch or dinner and only takes around 10 minutes to make! I put this together last night with whatever ingredients I had left in the kitchen hoping for the best and it ended up being delicious! I got the inspiration for rolling the eggs in the spices from one of Jessica Sepel’s recipes. I promise you this does taste a lot better than it looks and it is ridiculously good for you.
2 free range organic eggs
Half a large avocado
2 big handfuls spinach chopped with the stalks off
3 big spoons of sauerkraut
1 tbsp tahini
2 tbsp sunflower seeds
1 large squash cut into small pieces
Zatar spice for rolling the eggs in
Cherry tomatoes to garnish (optional)
Pop the two eggs into boiling water. If you like them soft, leave them in for about 7 minutes, or up to 10 minutes if you like them harder. Once the eggs are done, scoop them out of the boiling water, making sure the pot is still turned on and leave the eggs to cool in some cold water.
While the water is still boiling throw the spinach and squash in for about 40 seconds then scoop out, put into a strainer and run cold water over it. The great thing about this is you don’t need to wash the spinach or squash as the boiling water will get rid of all the dirt.
Put the spinach, squash, avocado, tahini, sauerkraut and seeds into a bowl and mix together, making sure the avocado is mashed up.
Lay the zatar spice out, peel the eggs then roll them around in the spice. Put the eggs with the avocado mash and garnish with some cherry tomatoes if you wish. Enjoy!