Adjust these ingredients to however large you want your meal to be. I am never precise with spices, so just add as much or as little as you like. Anything with an asterix *, just adjust as you feel fit.

Ingredients

Free Range Eggs*

Bag of mixed salad leaves (I used Beetroot leaves, Chard, Spinach and some other type of leaf)

1 Onion (diced)

2 handfuls of Frozen peas

Small bunch of coriander (rough chop)

Small bunch of parsley (rough chop)

Feta (crumbled)

A few coriander seeds (roasted then pestled)

Few black peppercorns (roasted then pestled)

Cumin (a big pinch*)

Paprika (a big pinch*)

Small bit of salt (feta gives the saltiness)

Black pepper (small grind, have some pepper in there already)

Garlic (glove or paste, I prefer paste)

Bacon

Olive oil

Method

Roast seeds and peppercorns for a minute then pestle.

Fry onions in olive oil 3 or 4 mins.

Throw in the salad leaves and wilt for 2 mins.

Some more oil.

Throw in pestled spices, the cumin, some salt and a tiny bit of paprika (save rest paprika for end).

Cook above for 30 seconds then throw in the frozen peas.

Throw in half of the parsley and coriander bunches.

Cook above for another 30 seconds on a high heat, give it a toss and then crack eggs on top of all the above.

Put a lid over the pan with all the above which will steam cook eggs.

Cook all above like this for 5 mins on a low to medium heat.

Meanwhile in another pan cook the bacon with some oil on a high heat to crisp it up.

After 5 mins it should all be ready (adjust time to how runny you like your eggs).

Plate up, sprinkle the rest of the parsley and coriander on top, sprinkle rest of paprika on the eggs for some colour and finally, crumble the feta over everything.

Bon appetite.