Great for breakfast, or for dinner, these eggs are poached in a tasty spinach and leek 'sauce'
Serves: 4
Difficulty: Easy
Time: 45 minutes
Ingredients:
30ml (2 tbsp) olive oil
2-3 leeks, washed and sliced
1-2 cloves of garlic, crushed
1 x 200g bag of baby spinach, rinsed
5ml (1 tsp) ground cumin
Salt and freshly ground black pepper
4 extra-large eggs
Fresh coriander
Chilli flakes
To serve:
Flatbread
Plain yoghurt
Harissa paste
Method:
1) Heat olive oil in a large frying pan and fry leeks and garlic over low heat until soft. Add spinach and stir till softened. Season with cumin, salt and pepper.
2) Using the back of a wooden spoon, make 4 indentations in the mixture and carefully drop an egg into each.
3) Cover the pan, lower the heat and cook for 10 minutes. The eggs must be just setting and will continue cooking once removed from heat.
4) Remove from heat, sprinkle with chilli flakes and serve immediately with flatbread, yoghurt and a harissa paste on the side.