Chilli, spinach and fetta baked eggs

Chilli, spinach and fetta make delicious baked eggs even better for a tasty bread-free breakfast meal.



1.Heat oil in a large non-stick frying pan over low heat; cook leek and half the chilli, stirring occasionally, for 15 minutes or until leek is golden.
2.Meanwhile, wash spinach, pick off leaves; slice spinach leaves, discard stems. Add sliced spinach to the pan with ¼ cup (60ml) water; cook, stirring, for 1 minute or until wilted. Season to taste.
3.Make four indents in spinach mixture with the back of a spoon. Crack eggs into indents; season. Cover pan with a lid; cook for 6 minutes or until whites are set and yolks remain runny.
4.Serve topped with crumbled fetta and remaining chilli.