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Ingredients
• 1 tbsp olive oil
• 1 leek, pale section only, thinly sliced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 250g pkt frozen spinach, just thawed, excess liquid removed
• 300ml light thickened cream
• 180g frozen peas
• 200g sugar snap peas, trimmed
• 4 Free Range Eggs
• 100g drained feta, crumbled
• Chilli sauce, to serve
Preparation
Step 1 Heat the oil in a large non-stick frying pan over medium heat. Add the leek and cook, stirring, for 5 mins or until the leek softens. Add the cumin and paprika and cook for 1 min or until aromatic.
Step 2 Add spinach and cream to the pan. Cook, stirring, for 1-2 mins or until heated through. Add the peas and sugar snap peas . Bring to a simmer.
Step 3 Use the back of a large metal spoon to make 4 large indents in the pea mixture. Carefully crack an egg into each indent. Cook, partially covered, for 5 mins for soft yolks or until the eggs are cooked to your liking. Remove from heat and sprinkle with the feta . Drizzle with the chilli sauce .