100g basmati rice
1tsp sea salt
175g baby leaf spinach
5tbsp extra virgin olive oil
1 bunch spring onions, trimmed and chopped
2 garlic cloves, peeled and crushed to a paste with sea salt
25g dill fronds
250ml vegetable stock or water
4 large eggs
100g feta cheese, sliced
21cm shallow, flameproof casserole
Soak the rice in cold water with 1 teaspoon of salt for 10 minutes. Meanwhile, put the spinach in a large bowl and pour boiling water over the top. Leave for 1 minute, drain and refresh in cold water then drain again and set aside.
Heat the olive oil in the casserole then add the spring onions and fry for 1 minute, stir in the garlic and turn off the heat.
Drain the rice, rinse then drain again and add to the spring onions. Cut the dill straight on to the rice, discarding any thick stalks. Pour over the stock or water, season with sea salt and black pepper and bring to a simmer. Reduce the heat to low, cover and cook for 8 minutes.
Fold in the spinach, make four indentations in the mixture and crack the eggs into the holes. Cover and cook for 8 minutes or until the egg whites are opaque and cooked but the yolks still soft. Serve with the feta scattered over.