Greens, leeks & eggs

Boil a kettle of water. Put the spinach in a colander and pour over the just-boiled water to wilt it; set aside to drain. Drizzle the oil into a large sauté or frying pan and put on a medium heat. Add the leeks and cook for 5 minutes, stirring a few times, until softened.

Add the salad onions, garlic, chilli and spices and season with salt. Cook, stirring often, for 1-2 minutes, then add the wilted spinach, parsley and dill; stir to wilt. Cook for 5 minutes, then make 4 wells in the mixture with a spoon. (If getting ahead, the dish can be made up to this point, with the eggs added when needed.)

Crack an egg into each well and season each one. Then, using a fork, carefully swirl the white of the egg so that it spreads through the leek mixture. Reduce the heat a little and cook for a final 4-5 minutes, covered, until the white has set but the yolk still has a wobble. Serve sprinkled with Waitrose Super Plant Seasoning and scatter with chilli flakes, if using, with crusty bread alongside, if liked.