Your Recipe

Recipe Instructions:

Ingredients
2 tbsp extra virgin olive oil
1 medium leek (350g), white part only, sliced thinly
1 fresh long red chilli, sliced thinly
2 bunches spinach (600g)
4 large eggs (52g each)
50 grams fetta, crumbled

Method
1 Heat oil in a large non-stick frying pan over low heat; cook
leek and half the chilli, stirring occasionally, for 15 minutes or until leek is golden.
2 Meanwhile, wash spinach, pick off leaves; slice spinach leaves, discard stems. Add sliced spinach to the pan with ¼ cup (60ml) water; cook, stirring, for 1 minute or until wilted. Season to taste.
3 Make four indents in spinach mixture with the back of a spoon. Crack eggs into indents; season. Cover pan with a lid; cook for 6 minutes or until whites are set and yolks remain runny.
4 Serve topped with crumbled fetta and remaining chilli.