1 Tbsp extra virgin olive oil
1/2 leek, white part only, thinly sliced
4 cloves garlic, crushed
4 sprigs thyme, finely chopped
1 small green chilli, deseeded and finely chopped
400g can diced tomatoes
1 cup roasted capsicum strips, drained
4 cups baby spinach leaves
Sea-salt flakes and freshly ground black pepper, to season
200g hot smoked trout, skin removed, flaked
1/8 tsp cayenne pepper (optional)
Crusty bread, to serve
Preheat oven to 180°C. Put four 2-cup capacity ovenproof dishes on an oven tray in oven for 10 minutes.
Meanwhile, heat oil in a large frying pan over a medium heat. Add leek, garlic, thyme and chilli. Cook for 3 minutes or until leek is soft. Stir in tomatoes. Bring to the boil. Simmer for 5 minutes or until mixture begins to thicken.
Stir in capsicum and spinach leaves, then season with salt and pepper. Gently fold in trout, then transfer mixture to hot dishes.
Make a well in centre of mixture and crack an egg into each dish, keeping yolk whole. Sprinkle with cayenne pepper (if using), then return dishes to oven and bake for 20 minutes or until eggs are almost set. Serve with crusty bread.