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 fetta. Drizzle with the chilli sauce.