A wonderful savoury egg sensation. Green leafy vegetables are some of the most nutrient-dense veggies, so always find ways to work them into any dish for maximum goodness! Pair this with a good quality slice of sourdough or gluten-free bread and enjoy!

Ingredients

• 6 eggs
• 100 g cavolo nero, trimmed of tough stems
• 1 large handful of baby spinach
• 3 shallots, sliced
• 1 green pepper, sliced
• 1 courgette, diced
• 100 g peas
• 1 tsp cumin
• 1/2 tsp oregano
• a pinch of salt & pepper
• a pinch of chilli flakes
• 1 tsp coconut oil (for cooking)

Optional

• sourdough bread, opt for gluten-free if you have an allergy or intolerance
• 2 spring onions, sliced
• a handful of fresh coriander

Instructions

1. Using a medium shallow pan with a lid, heat 1 tsp coconut oil. Sweat the shallots with the sliced green pepper until the onion is translucent and the pepper is tender.
2. Add the courgette and peas and continue to sweat. Then add 3 tablespoons of water and close the lid until the vegetables are all soft.
3. Add the cumin, oregano, chilli, salt and pepper, followed by the spinach and cavolo nero. Replace the lid until the leaves have wilted and are tender.
4. Using the back of a spoon create wells in the green mixture for your eggs to poach in.
5. Carefully crack your eggs into the wells and replace the lid for 4-5 minutes until the whites of the eggs have set and the yolks are still runny.
6. Top with coriander leaves and spring onion and serve with your chosen bread.

Recipe brought to you by the College of Naturopathic Medicine – The Health Coach Course