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Eggs baked in creamy spinach & leeks

Eggs baked in creamy spinach & leeks are a delicious alternative to shakshuka.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Breakfast
Cuisine: Mediterranean

Ingredients

  •  60gm butter
  • 1 cup leeks finely sliced
  • 1 clove garlic crushed
  • 400 gm baby spinach leaves
  • ½ cup cream
  • pinch of freshly grated nutmeg
  • salt and pepper
  • 4 free-range eggs

Instructions

    Cup of Yum
  1. Pre-heat the oven to 200C/400F
  2. Melt the butter in a large non-stick frying pan and sauté the leeks until soft, about 5 minutes.
  3. Add the garlic and cook for a further minute. Add the spinach and cook for a few minutes until wilted. Add the cream and nutmeg, salt and pepper and stir until it has thickened slightly.
  4. Empty into an oven-proof skillet or baking dish and make 4 indentations for the eggs. Break the egg into a ramekin and then tip this into the holes.
  5. Bake for around 20 – 25 minutes and until the whites are cooked through.