By Chia Mia
- 2 free range organic eggs
- Half a large avocado
- 2 big handfuls spinach chopped with the stalks off
- 1 tbsp tahini
- 2 tbsp sunflower seeds
- 1 large squash cut into small pieces
- Zatar spice for rolling the eggs in
- Chopped parsley to garnish
- Cherry tomatoes to garnish (optional)
Pop the two eggs into boiling water. If you like them medium, leave them in for about 5 and 40 sec , or up to 7 minutes if you like them harder. Once the eggs are done, scoop them out of the boiling water, making sure the pot is still turned on and leave the eggs to cool in some cold water.
While the water is still boiling throw the spinach and squash in for about 40 seconds then scoop out, put into a strainer and run cold water over it. The great thing about this is you don’t need to wash the spinach or squash as the boiling water will get rid of all the dirt.
Put the spinach, squash, avocado, tahini and seeds into a bowl and mix together, making sure the avocado is mashed up.
Lay the zatar spice out, peel the eggs then roll them around in the spice. Put the eggs with the avocado mash and garnish with some cherry tomatoes if you wish.