1. Heat the oil in a large sauté or frying pan and fry the leek and pepper for 3-4 minutes, add the spices and cook for 1 minute, season.
2. Stir in the tomatoes and 100ml water, cover and simmer for 2 minutes. Add the spinach and cook for a few moments until just wilted. Make 4 indents in the mixture with the back of a spoon and crack an egg into each. Cover and cook gently for 3 minutes until the whites have set but the yolks are still runny. Serve immediately.
For a spicier version, try using hot smoked paprika. Great served with warm flatbreads to scoop up the tomato sauce.
Recipe courtesy of Discover Great Veg