Ingredients

• 1 small head of broccoli (200g)
• 1 pepper or courgette
• 150g Spring greens or kale
• olive oil
• 1 potato (175g)
• 2 clove of garlic
• 1 tsp harissa
• 4 eggs

Method

Boil the kettle. Put a 28cm frying pan on a medium-high heat. Trim and finely chop the broccoli stalk, breaking the florets into small bite-size pieces. Place all the stalks in the pan with a little drizzle of olive oil, stirring regularly. Cut the potato into matchsticks and add to the pan, then peel, finely slice and add the garlic. Fry for 5 minutes, then go in with 1 teaspoon of harissa and 300ml of boiling kettle water.

Let it bubble and reduce until ½cm of liquid is left in the pan. Season to perfection, then gently drop in the broccoli florets and diced pepper or courgette, pop the lid on and cook for 5 minutes.

Make gaps and crack in the eggs. Cook covered on a medium heat for 3 minutes, or until the eggs are cooked to your liking, then finish with a pinch of black pepper

Great with flatbreads, for dunking.