3. Fry the vegetables for 2 minutes, stirring until the leeks are soft. Add the cumin seeds and vegetable stock and boil the mixture until the stock has evaporated. Add the peas and spinach and cook for 1 minute until the spinach has wilted, then reduce the heat to a low to medium heat. Make a well and break an egg into space. Repeat with remaining eggs, then season each yolk with salt. Cook the eggs for about 4-5 minutes over low heat, or until the egg whites are cooked and the yolks are runny.