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  • Olive oil
  • 2 leeks, sliced
  • 200g baby spinach, washed and spun dry
  • 250g frozen peas, defrosted and drained
  • 2 large garlic cloves, finely chopped
  • 1 tbsp cumin seeds
  • 1 small pack of parsley, roughly chopped
  • 1 small pack of coriander, roughly chopped
  • 1 small pack of mint, half roughly chopped, half leaves picked for garnish
  • 6 medium eggs
  • 150g natural yogurt
  • 1 tbsp Med Cuisine Schug
  • Salt and pepper, to taste


  1. Cook the Leeks:

    • Heat a splash of olive oil in a large frying pan over medium heat. Add the sliced leeks and sauté gently until soft but not colored.
  2. Add Spinach and Peas:

    • Gradually add the spinach to the pan, stirring until it wilts. Then stir in the defrosted peas, chopped garlic, cumin seeds, parsley, coriander, and chopped mint. Cook for a few more minutes until the mixture is fragrant.
  3. Prepare Eggs:

    • Make small wells in the vegetable mixture and crack an egg into each well. You can adjust the number of eggs based on your preference or the size of your skillet.
  4. Cook the Eggs:

    • Cover the pan with a lid or aluminum foil. Let the eggs cook until the whites are set but the yolks remain runny, about 5-7 minutes. Remember, the eggs will continue cooking from residual heat, so remove them from the heat a bit early to keep the yolks runny.
  5. Season and Garnish:

    • Season with salt and pepper. Add dollops of yogurt and drizzle with Med Cuisine Schug over the eggs and vegetables.
    • Garnish with the picked mint leaves.
  6. Serve:

    • Serve immediately with flatbreads or toasted sourdough bread. This dish makes a perfect, flavorful brunch option, especially with the spicy hit from the Med Cuisine Schug. Enjoy!


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