Bart's Recipes
Finely chop the onion and cut the zucchini into small cubes. Heat the olive oil in a large frying pan with a lid and sauté the onion for five minutes over medium heat. Add the cumin seeds and finely chopped garlic, and cook for another minute until the seeds are fragrant.
Add the zucchini cubes and cook for five minutes until they soften and start to brown slightly here and there. Then, add the spinach in batches, letting each batch wilt before adding the next. Pour in the cooking cream, season with salt, pepper, and the chili flakes, and let it simmer gently for two minutes until most of the liquid has evaporated. This reduction is essential: in a watery vegetable base, the eggs will spread out and cook unevenly, whereas in a thick base, they will stay neatly in place.
Use a spoon to make two small wells in the vegetable mixture and crack an egg into each well. Place the lid on the pan and let the eggs poach for five to seven minutes over low heat, until the whites are set but the yolks are still runny.
Crumble the feta over the pan, sprinkle with dill and black pepper, and place the pan on a trivet on the table.
