Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons kosher salt

  2. 1 teaspoon ground cumin

  3. 1/2 teaspoon ground cardamom

  4. 1/2 teaspoon ground cinnamon

  5. 1/2 teaspoon finely ground black pepper

  6. 1 packed cup finely chopped spinach (about 3 ounces)

  7. 1 medium leek , white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise

  8. 1/3 cup finely chopped Italian parsley

  9. 1/4 cup finely chopped cilantro

  10. 18 large eggs

Instructions Jump to Ingredients ↑

  1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with clarified butter or vegetable oil; set aside. Mix together salt, cumin, cardamom, cinnamon, and pepper in a large bowl until evenly combined. Add spinach, leek, parsley, and cilantro and mix until evenly coated. In a second large bowl, whisk eggs until yolks are broken up. Pour egg mixture over greens and mix until evenly combined. Pour mixture into the prepared baking dish and bake until firm in the center, about 25 to 30 minutes. Let rest 5 minutes. Slice into 8 to 12 pieces and serve warm or cold. Beverage pairing: Bodegas 1+1=3 Brut Cava , Spain. A complex-tasting dish like this needs a wine that won’t stand in its way. The bubbles and acid of this dry cava lift the heaviness of the eggs, while its clean, brisk flavors don’t obscure the spices.


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