1. Preparation: chop the leek, slice garlic and green chili pepper.
2. In a large pan heat olive oil over medium heat, add chopped leek, sauté, for 4-5 minutes, stirring occasionally. Add sliced garlic and pepper, sauté for 2-3 minutes more.
3. Add baby spinach and cook for 4-5 minutes. Add cream, vegetable stock, salt, pepper, cumin, nutmeg and stir. Simmer for 10 minutes, stirring occasionally.
4. Chop coriander and basil, add to the pan and stir. Crack eggs into the green sauce. Crumble some feta cheese. Cover the pan and cook over low-medium heat for 10-15 minutes or until the egg whites are set. Serve.