Persian Spinach and Eggs - Aarti Sequeira

Ingredients

• Pinch of saffron, infused into 1 tablespoon hot water
• 3 tablespoons extra virgin olive oil
• 2 medium leeks, white and light green parts only, sliced into 1/4-inch half moons (about 2 cups)
• 2 cloves garlic, minced
• ½ teaspoon ground turmeric
• 1 to 1.5 pounds raw spinach leaves, trimmed of stalks, rinsed (anywhere from 2 to 4 bunches, depending on the size of the bunches)
• A little freshly grated nutmeg
• Zest and juice of ½ large lemon
• Zest and juice of ¼ large orange
• Salt and pepper
• 4 Heritage Happy Eggs