Preparation

1. Heat oil In a large pan and fry the diced onion, when it starts to glaze, add the garlic squeezed through a press and the celery sliced ​​thinly. Sauté until the celery softens.
2. Then add the cumin, mix and add the spinach in batches. You can add a little water to give the spinach a chance to soften. Season with lemon juice, salt and pepper and let it simmer for a while.
3. Crack the eggs on top and spread the whites over the sauce, leaving the yolks uncooked. Reduce the heat and let simmer for another 3-4 minutes then take it off the gas. Garnish with coriander leaves and sliced ​​peppers.
4. Put a portion on a plate accompanied by slices of red pepper, lamb’s lettuce and arugula.