Sauté the sliced leek in a wok, or large and fairly deep frying pan, with a dash of extra-virgin olive oil. When it turns golden brown, add the sliced carrot and stir-fry for about 3 minutes.
Cut the red pepper into strips, add to the vegetables and cook for a further 5 minutes. Add the sliced courgette and cumin, season with salt and pepper and stir-fry some more. Make sure to keep all the ingredients moving.
When the vegetables are almost done, make two small craters in the middle and crack two eggs into them, together with a pinch of salt.
Cover the pan and leave to cook for a few minutes to let the eggs set.
Top off with a handful of grated almonds and serve with a little basmati rice or wholegrain toast.