Serves 2 as a filling supper
2 leeks, trimmed, sliced and thoroughly rinsed
1 clove of garlic, finely chopped
100g frozen peas
100g cherry tomatoes, halved
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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