INGREDIENTS

• ½ onion, sliced fine

• 1 clove of garlic, minced

• 1 chili, minced

• 1 teaspoon cumin powder

• 2 teaspoons ground coriander seeds

• fresh oregano 1/4 quarter bunch

• 100 g kale

• ½ a lemon

• 100 g baby spinach

• 50 g frozen peas

• 4 large free-range eggs

• ½ a bunch of mint

• ½ a bunch of dill

• 40 g burrata

METHOD

• Step one. Add a good drop of oil into the frying pan and cook the spring onion and garlic over a medium-low heat until softened and golden. Add the spices, stir and cook for another minute.

• Step two. Roughly slice the kale leaves. Add to the pan with the lemon juice, stirring while it wilts.

• Step three. Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 minutes, or until the spinach has wilted.

• Step four. Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.

• Step five. Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Finish with a ball of soft burrata.

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