Baked eggs with smoked trout and spinach

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.