Breakfast Spinach Shakshuka

Method

1. Heat the oil in a large sauté or frying pan and fry the leek and pepper for 3-4 minutes.
   Then add the spices and cook for 1 minute and season to taste.
2. Stir in the tomatoes and 100ml water then cover and simmer for 2 minutes.
3. Add the spinach and cook for a few moments until it is just wilted.
4. Make 4 indents in the mixture with the back of a spoon and crack an egg into each. Cover
   and cook gently for 3 minutes until the whites have set but the yolks are still runny. Serve
   immediately.