Green Eggs

Heat olive oil in a large sauté pan on medium heat. Add the leeks and a pinch of salt, and cook for 5 minutes until soft. Add the garlic, coriander, fennel and chilli flakes. Once the seeds begin to crackle, tip in the spinach and turn down the heat. Stir everything together until the spinach has wilted and reduced. 

Use a large spoon to make small holes in the sauce, to reveal the pan and drizzle a little oil in each hole. Crack the eggs into each space. Fry the eggs for 5-8 minutes, or until the eggs are done to your liking. 

Pile onto two plates, top with yoghurt, spring onions and squeeze over a little lemon. Season with black pepper and chilli flakes to serve.