Preparation time: 15 min
Cooking time: 25 min
- 3 leeks, using just the white parts
- 2 green bell peppers
- 5 oz baby spinach
- 4 eggs
- 2 chopped garlic cloves
- 7 oz cream cheese
- 1 tsp. curry powder
- 2 tsp. butter
- 1 tbsp. olive oil
- Salt & pepper
Preheat the oven to 390°F (200°C).
Wash and slice the leeks into rings.
Peel and remove seeds from the bell peppers, then chop them into thin strips.
Heat the sauté pan to 2/3 of the maximum power of your stove and add olive oil, butter and garlic.
Brown for 1 minute, then add the leeks and bell peppers.
Stir regularly while cooking for 15 minutes on medium, covered.
Add the baby spinach and cook for 1 more minute, then season.
In a bowl, mix the cream cheese with the curry powder and salt, then spread it over the vegetables.
Break the eggs on top of the preparation, taking care not to break the yolks, then bake for 10-12 minutes in the oven.
Tip: You can add pieces of Feta cheese for a note of tartness.