Once all of your ingredients are prepared add the olive oil to your frying pan set over medium heat. Add the leeks and cook for 2 - 3 minutes or until softened and slightly caramelized.
2 tbsp (30 mL) olive oil, 1 cup chopped leek
Next, add the chopped broccoli and the green onion to the pan and cook, stirring regularly for an additional 2 minutes.
1½ cups chopped broccoli, 2 green onions, chopped
Continue to add the greens to the pan, one at a time. Add the next green once all greens in the pan have cooked down. Add your greens in this order: swiss chard, chicory, spinach, dill and parsley. Stir regularly and well after each addition.
1½ cups chopped broccoli, 1½ cups swiss chard, chopped, 2 cups chicory, chopped, 2 cups spinach, ¼ cup chopped dill, ¼ cup chopped parsley
Season the greens with salt and pepper and add the lemon zest and lemon juice.
1 tsp salt, ¼ tsp pepper, 1 tsp grated lemon zest, 1½ tbsp (45 mL) lemon juice
Using the back of a spoon make 4 indentations in the greens (you do not want to see the bottom of the pan) and place one egg into each indentation. Pour the water along the entire edge (circumference) of the pan
4 eggs, large, ¼ cup (60 mL) water
Cover your pan with a lid, a baking sheet or some aluminum foil and cook for 4 - 5 minutes, depending on how runny you want your yolk.
Uncover, remove from heat and carefully add the garnish being mindful not to break the yolks.
¼ cup (30 grams) feta, crumbled, 2 tbsp chopped Kalamata olives, 1 green onion, chopped
Serve immediately and enjoy!