Serves 2 as a filling supper

Olive oil

2 leeks, trimmed, sliced and thoroughly rinsed

1 clove of garlic, finely chopped

100g frozen peas

100g cherry tomatoes, halved

1/2 lemon

4 eggs

1 Heat the oven to gas mark 6, then heat some olive oil in a heavy bottomed saucepan. Gently fry the leeks and garlic in the saucepan, until soft but not coloured.

2 Add the peas and a splash of water, and cook for a couple of minutes, until the peas are just cooked through.

3 Stir through the cherry tomatoes, add a squeeze of lemon juice and season to taste with salt and pepper.

4 Oil a fairly shallow, wide, ovenproof dish, and put the vegetables in it. Make four wells and crack an egg into each one. Season each egg with a little pepper.

5 Place in the oven for about 10 minutes, which should cook the eggs until they are still pretty soft. If you like them a bit harder, cook for another 2-3 minutes. Serve with crusty bread or chips.

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