Wilt the spinach in a large shallow pan over a medium heat with a splash of water, Remove from the pan and squeeze out all the liquid. Set aside.
In the same pan, gently sweat the spring onions, peppers and garlic in the oil for a few minutes. Stir through the chilli, cumin, smoked paprika and coriander, and then add the spinach. Season with salt and pepper and mix well.
Make 4 swells in the spinach mixture and crack the eggs into them.
Scatter the peas in evenly, cover with a lid and cook for 8-10 minutes, until the egg whites are set.
Sprinkle over the feta and dill, and serve with sourdough toast.
Recipe courtesy of The Secret of Spice, Tonia Buxton.
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