Wash the tomatoes, spinach and leeks and dried. Leeks and spinach cut into small pieces. In a pan heat 2 tbsp olive oil and fry the leeks over medium heat 3 minutes, add spinach and stew for another 1 minute. Pour the wine, season with salt and pepper and stir. Stews while the smell of alcohol disappear completely. Remove from heat, allow it to cool, then add the cream and stir. Tomatoes cut flaps are carved heart and salting. Tomatoes turn for a few minutes to poiztsedyat. The oven was heated to 200 C. The tomatoes are arranged in a pan and baked for 5 minutes. Remove and fill tightly with spinach mixture. In a pan heat the remaining oil and fry the quail eggs, taking care not to adhere to each other. Serve over each tomato is given as a cap an egg.