- 2 tbs olive oil
- 1/2 garlic clove, minced
- 1/2 leek (white part only), thinly sliced
- 200g (4 1/2 cups) baby spinach leaves
- Juice of 1/2 lemon
- 1 long red chilli, seeded and chopped
- 4 eggs (free-range, organic)
- 40g fried pancetta, chopped, to serve (optional)
Preheat the oven to 150 degrees Celsius (300 degrees F).
Heat the olive oil in a frying pan over medium heat. Add the garlic and leek and cook, stirring frequently until soft. Add the spinach, lemon juice and half of the chilli, then season with salt and pepper to taste. Cook for a few minutes, stirring frequently, until the spinach has wilted.
Drain any liquid from the spinach mixture and transfer it to an ovenproof skillet or shallow baking dish. Make four indentations in the spinach mixture. Crack an egg into a cup, then carefully pour it into one of the indentations, taking care not to break the yolk. Repeat with the remaining eggs.
Bake the eggs for 10-12 minutes or until the egg whites are set.
Serve immediately, topped with pancetta and the remaining chilli.