Wash the leek thoroughly, halve it lengthways and slice into thin half-rings. Finely chop the garlic.
Heat the olive oil in a large frying pan and cook the leek and garlic over a medium heat until soft and fragrant.
Stir in the cumin and toast briefly. Add the peas and spinach, mix everything together and cook until the spinach has wilted. Season with salt and pepper.
Use a spoon to make hollows in the veg and carefully crack the eggs into them. Cover the pan and cook everything over a low heat until the egg whites are set and the egg yolks are still soft.
Crumble the feta over the top and let it warm through briefly.
Sprinkle with dill or coriander and serve straight from the pan.
Good to know
When you want something savoury but not heavy, this pan dish is just right. Warm, spicy and on the table in no time.
Swaps
Feta → cottage cheese (more protein, usually a little less fat). Peas → edamame (more protein and fibre). Spinach → chard (similar nutrients, a little stronger in flavour). Olive oil → ghee (stable at high heat and full of flavour).
Allergens
Contains egg, and milk from the feta; well suited to children if the eggs are fully set, and during pregnancy the eggs should be cooked through and the feta made from pasteurised milk.
