Directions

1. In the bowl of a food processor combine the oil from the sardines along with 2 tbsp (30 ml) olive oil, garlic, lemon juice and zest, jalapeno, coriander, cumin and black pepper and puree until smooth. Add parsley and cilantro and blend, adding a splash of water as needed, until mixture is smooth and pourable.
2. In a medium size frying pan with a lid, warm the remaining 1 tbsp (15 ml) olive oil over medium heat. Add leeks and cook until softened and just beginning to brown, about 5 minutes. Add zucchini and saute until it softened and it has released some of its liquid.
3. Pour in the herb mixture and vegetable stock. Bring to a simmer, then reduce heat to medium-low and cook until slightly thickened, about 5 to 8 minutes. Adjust seasoning to taste with salt and black pepper.
4. Stir in spinach and cook until spinach is wilted, about 30 seconds. Make 4 small wells in the sauce and gently slide a cracked egg into each. Nestle sardines around the eggs and cover the pan. Cook until eggs are just set: 5 to 8 minutes for runny yolks or 8 to 10 minutes for hard-set yolks.
5. Garnish each egg with a pinch of smoked paprika and serve with warm flatbread for dipping.