Bring a large saucepan of salted water to a boil.

Add the asparagus and cook for 30 seconds.

Add the peas and edamame beans and cook for another 30 seconds.

Finally, add the spinach and cook briefly until wilted.

Drain the vegetables and set aside.

Heat the olive oil in a large frying pan or skillet over medium heat.

Add the sliced leeks and garlic and cook until softened.

Stir in the cumin seeds and cook for another minute until fragrant.

Add the drained vegetables to the pan and stir everything together.

Season with salt and black pepper.

Cook for 3–4 minutes until heated through.

Create four small wells in the vegetable mixture.

Crack one egg into each well.

Cover the pan with a lid and cook until the eggs reach your preferred level of doneness.

Scatter over the chopped dill and chilli flakes before serving.

Enjoy immediately.