Experiment with toppings on this recipe by Tara Wigley: Greek yogurt or crumbled feta; a sprinkle of lemon zest; or a drizzle of tahini or harissa.
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Bring a kettle of water to the boil. Put the spinach in a colander and pour over just-boiled water to wilt it; set aside to drain. Drizzle the oil into a large sauté or frying pan and put on a medium heat. Add the leeks and cook for about 5 minutes, stirring a few times, until softened.
Add the salad onions, garlic, chilli, spices and salt. Cook, stirring, for 1-2 minutes, then add the wilted spinach, parsley and dill; stir to wilt. Cook for 5 minutes, then make 4 wells in the mixture with a spoon. (If getting ahead, the dish can be made up to this point, with the eggs added when needed.)
Crack an egg into each well and season each one. Then, using a fork, carefully swirl the white of the egg so that it spreads through the leek mixture. Reduce the heat a little and cook for a final 4-5 minutes, covered, until the white has set but the yolk still has a wobble. Serve scattered with chilli flakes and other toppings of your choice, if using, with crusty bread alongside if liked.