Zubereitung

1. 1

   Finely dice the onion and garlic. Chop the chard stems small and roughly chop the chard leaves and spinach.

2. 2

   Heat the olive oil in a pan and soften the onion with the chard stems and garlic until translucent. Season with the cumin.

3. 3

   Add the spinach and chard leaves in batches and let them wilt. Season with salt and pepper until you have a silky green base.

4. 4

   Make four wells with a spoon, crack an egg into each and cover the pan, letting the eggs set until the whites are firm and the yolks still creamy.

5. 5

   Finish with crumbled feta, fresh parsley and coarsely ground pepper and serve straight away.