FRESS with Ms Lowe
1 tbs olive oil
1 leek, pale section only, thinly sliced
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
250g packet frozen spinach, just thawed, excess liquid removed
300ml light thickened cream
1 1/2 cups (180g) frozen peas
200g sugar snap peas, trimmed
100g drained Persian fetta, crumbled
Chilli sauce, to serve
Heat the oil in a large non-stick frying pan over medium heat. Add the leek and cook, stirring, for five minutes or until the leek softens. Add the cumin and paprika and cook for one minute or until aromatic.
Add the spinach and cream to the pan. Cook, stirring, for 1-2 minutes or until heated through. Add the peas and sugar snap peas. Bring to a simmer.
Use the back of a large metal spoon to make four large indents in the pea mixture. Carefully crack an egg into each indent. Cook, partially covered, for five 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.