Step 1

Heat oil in a large non-stick frying pan over low heat; cookleek and half the chilli, stirring occasionally, for 15 minutes or until leek is golden.

Step 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.

Step 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.

Step 4

Serve topped with crumbled fetta and remaining chilli.