Green Skillet with Spring Leeks, Peas, and Eggs

Instructions

1. 1

   Prepare the vegetables

   Wash the potatoes and cut them into approximately 1 cm cubes. Halve the leek lengthwise, rinse it thoroughly, and cut it into thin half-moons. Finely chop the garlic and dill.

   
2. 2

   Sauté the leek and spices

   Heat the olive oil in a large skillet with a lid over medium heat. Add the leek and sauté for 3–4 minutes, until softened and lightly golden at the edges. Stir in the garlic, smoked paprika, and cumin, and sauté for another 30 seconds.

   
3. 3

   Braise the potatoes

   Add the potatoes and salt, stir, and pour in the vegetable broth. Cover and simmer over low heat for 10–12 minutes, until the potatoes are easily pierced with the tip of a knife and most of the broth has been absorbed. If they soften sooner, continue to the next step.

   
4. 4

   Add the peas and spinach

   Stir in the frozen peas and cook uncovered for 2 minutes. Add the spinach and stir until wilted, about 1 minute. Briefly remove the skillet from the heat, then stir in the lemon juice and black pepper.

   
5. 5

   Cook the eggs right in the skillet

   Make four small wells in the mixture and crack one egg into each. Cover the skillet and cook over low heat for 5–7 minutes, until the whites are set and the yolks are runny to semi-set, depending on the cooking time. Sprinkle with dill and serve hot straight from the skillet.