Get your greens first thing in the morning with this spinach, egg and za’atar breakfast tart – a great option for a weekend breakfast or brunch!
A the moment I’m a bit fixated on eggs baked in greens, thanks to Yotam Ottolenghi’s recipe for braised eggs with leek and za’atar. This recipe is very much based on that, taking that concept and turning it into a delicious tart.
I’ve used a mix of kale and spinach in this recipe, but you could just use one or the other. Or you could use whatever greens you’ve got in – anything that wilts down will work great. The raw amount will look like a lot if you measure it out, but it’ll cook down to a fraction of the size.
To be honest, I don’t normally measure the greens out and only paid attention to the amounts for the purpose of this recipe. A less precise measurement would be three to four hefty handfuls of greens if you can’t be bothered getting those scales out.
What to add on top
Once baked you have a few options for adding even more flavour. I love the earthy flavour za’atar adds, but if you don’t have za’atar mix in and can’t be bothered making your own I’d suggest opting for garlic yoghurt instead. I make mine using a tablespoon of Greek yoghurt, a little fresh garlic grated using a microplane, a dash of lemon juice and some salt.
You could also drizzle on some chilli oil or even a sauce like sriracha for some spice.
A tip for the eggs
You want to use fresh eggs for this tart. Older eggs will have a watery albumen (egg white) and while this is completely safe to eat it’s not ideal for these tarts. If the albumen is too loose then it’ll be much more likely to spill out and when it’s done that there’s nothing you can really do – I’ve been there. Don’t panic if this does happen, though, just quickly get it in the oven and while you might not have the most perfect looking tarts they’ll still taste great.
I also recommend using a small or medium egg over a large one. If it’s too big it might have trouble fitting in the well you make!
Spinach & Egg Breakfast Tart
- 1 tbsp butter
- 1/2 medium onion thinly sliced
- 1/2 tsp cumin seeds
- 100 g spinach
- 50 g kale
- 1 tsp lemon juice
- 50 ml vegetable stock
- 1/2 sheet pre-rolled puff pastry divided into two
- 2 medium eggs as fresh as possible
- 20 g feta optional
- salt and pepper to taste
- 1 tsp za'atar
- 1 tbsp olive oil
- Preheat your oven to 190
- Add the butter to a frying pan over medium heat. Once melted add in the thinly sliced onion and cumin seeds and cook until onions are soft.
- Add in the kale and spinach in handfuls until everything's wilted down. Add the lemon juice, turn up the heat and pour in the vegetable stock, a pinch of salt and pepper, and cook until the liquid has evaporated.
- Score a 1cm border around each puff pastry rectangle. Place on a baking tray lined with parchment paper and evenly divide the spinach mixture between the two and create as large a well in the middle of each as possible for the eggs.
- Crack one egg into each and, optionally, crumble some feta on top. It's important to use eggs that are as fresh as possible because if the white is too liquidy it'll easily spread out all over the baking tray. You can always crack the egg into a bowl first if you're uncertain.
- Sprinkle a little salt and pepper over each and place in the oven to bake for about 15 minutes or until the whites of the egg are set.
- Mix the za'atar and oil together and drizzle on top of the baked tarts and serve.