Lingkan Reang
Heat oil in a pan, saute cumin seeds for 1 minute.
Add onions and celery, cook for 5 minutes until golden.
Add spinach and a splash of water, cook until wilted.
Set spinach aside, crack 4 eggs in the pan and scramble slightly.
Fold the spinach into the eggs, season with salt and pepper.
Serve with toasted bread or in pita pockets.