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•  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


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 .

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