Add the olive oil to a large sauté pan set over medium heat. Once hot, add the leeks and ½ teaspoon of salt and cook, stirring occasionally, until soft, about 15 minutes. Add the crushed garlic cloves and cumin, stirring occasionally, until aromatic, 2 to 3 min¬utes, then add cilantro, dill, parsley, and scallions. Cook, stirring often, until fra¬grant and deep green, about 20 minutes.
Increase heat to medium-high and add the spinach, working in batches if neces¬sary, cooking it down between each batch to incorporate into the herbs. Add the turmeric, 1 teaspoon of salt, and a good grind of pepper. Taste for seasoning and adjust if necessary. Add 300 milliliters of water to create a “sauce” for the eggs to cook in. Cook, stirring occasionally, until the liquid has almost completely evapo¬rated, about 10 minutes.
Stir in the lime juice. Taste for seasoning and adjust if necessary.
Make 8 wells in the green base. Crack an egg into each well and sprinkle lightly with salt and pepper. Cover and cook for about 3 to 5 minutes over low heat or until the whites are set and the yolks are runny (cook for 3 to 5 minutes longer if you want the yolks more firmly set).
