First, put four plates into a low oven, then prep the veg; rinse the leeks carefully to remove any earth or grit, then drain thoroughly and cut into thin slices. Wash the green peppers, then trim off the tops and bottoms, remove the inner seeds and membranes and cut each pepper into thin slices. Wash and thoroughly drain the spring greens, then remove the tough central stems from the largest leaves; stack the leaves on top of each other, then roll them up tightly into a sausage and use a sharp knife to cut down through and create fine ribbons.

To cook, place a large, shallow pan (one for which you have a lid) over a low-medium heat, then add the oil. Let the oil get hot, then add the leeks and a pinch of salt. Cook the leeks for 8-10 minutes, stirring occasionally, or until softened but not browned. When the leeks are soft, crush the garlic into the pan, chop and add the green chilli (if using), then stir in the cumin, coriander, cinnamon and paprika. Turn the heat up to medium, then add the tomato purée and stir-fry for one minute. Next, add the sliced peppers to the pan, along with 2 tbsp of water, and cook for 5 minutes. Put the sliced spring greens into the pan with the stock and stir everything together, then season with salt and pepper to taste and cook for another minute or two, until the greens are just wilted. Use a wooden spoon to make eight small hollows in the greens mixture, then carefully crack an egg into each one (if you like, crack each egg into a jug or teacup first, then gently tip it into the hollow). Put the lid on the pan and cook for six minutes, or a few minutes longer if you prefer non-runny egg yolks. While the eggs cook, warm your pittas or flatbreads in the toaster or as per packet instructions. To serve, divide the greens and eggs evenly between the four warmed plates, sprinkle with a little more paprika, then take to the table straight away with the bread alongside.