125 ml (1/2 cup) goat cheese, or about 112 g (4 oz) feta, crumbled
6 eggs
Salt and pepper
Preparation
Preheat the oven to 180°C (350°F).
In a small skillet over medium heat, melt the butter and sauté the pepper, leek, zucchini and potato for 12 to 15 minutes or until the vegetables are tender and lightly browned.
Season with salt and pepper.
Place 6 ramekins on a baking sheet and divide the vegetable mixture, broth, spinach leaves and cheese among them.
Crack one egg over each vegetable-filled ramekin.
Bake in the centre of the oven, about 15 minutes or until egg whites are set and yolks start to thicken.