A vibrant vegetarian variation using sautéed leeks, spinach, and herbs instead of a tomato base.
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Heat the olive oil in a large oven-proof skillet over medium heat.
Add the sliced leeks and sauté for 8-10 minutes until they are soft and translucent.
Stir in the minced garlic and cumin, cooking for 1 minute until fragrant.
Add the spinach in batches, tossing frequently until all leaves are wilted and the moisture has mostly evaporated.
Stir in the heavy cream (if using) and half of the fresh herbs, then season with salt and pepper.
Use a spoon to create six small wells in the green mixture and carefully crack an egg into each indentation.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat, sprinkle with crumbled feta and the remaining fresh herbs, and serve immediately with crusty bread.
