Serves 2
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  1. Heat the olive oil in a large pan over a medium-low heat and cook the leek for 5-6 minutes until softened and golden. Add the garlic, cumin and oregano and cook for one minute longer. 
  2. Add the cabbage and lemon juice and cook for 2-3 minutes until wilted, stirring. Season with salt and black pepper.
  3. Add the spinach and peas and cook for a further 2-3 minutes until the spinach wilts.
  4. Use the back of a spoon to make four small, shallow nests in the vegetable mixture. Crack one egg into each nest and cook for 2-3 minutes, then cover with a lid until the tops are cooked to your liking. Season the egg yolks with salt and pepper. 
  5. Scatter over the herbs and Feta, if using. Serve immediately with crusty bread. 

Nutrition Facts

Per serving: 611kcals, 53.7g fat (11.9g saturated), 18.3g carbs (7g sugars), 20.1g protein, 5.1g fibre, 0.507g sodium

Gluten-freeDinnerDiabetic-friendlyMeat-freeBreakfast & BrunchCholesterol-friendly recipes30-minute mealsLeftoversOne-potFamily mealsQuick and easyBudget mealsComfort foodMake it HealthyVegetarian

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