4 medium British Lion eggs
1 tbsp of olive oil
50g of chorizo, sliced
2 leeks, trimmed and sliced into rounds
100g of cherry tomatoes, halved
100g of baby spinach
1/2 tsp of chilli flakes
2 spring onions, sliced
Step 1Heat the olive oil in a large frying pan over a medium heat. Add the chorizo and cook for around 5 minutes, until crisp. Remove from the pan using a slotted spoon. Set aside.
Step 2Add the leeks and cook for 10-15 minutes, until softened. Then add the tomatoes and spinach to the pan and leave to wilt for 1 minute.
Step 3Make 4 indents into the spinach mixture and crack a British Lion egg into each one. Cook for around 5-7 minutes, until the eggs are set, covering the pan towards the end to help the eggs cook.
Step 4Once cooked, add the chorizo back to the pan, season the eggs and sprinkle over the chilli flakes and spring onions.