• 4 spring onions, chopped
  • 1 clove of garlic, finely
  • chopped
  • 1 tsp cumin
  • 2 tsp coriander
  • 1 tsp dried oregano
  • Olive oil
  • 100g cavolo nero
  • 1/2 a lemon
  • 400g butter beans
  • 100g kale
  • 50g frozen peas
  • 4 large free-range eggs
  • 1/2 a bunch of mint
  • 1/2 a bunch of coriander
  • 40g feta cheese


  1. In a large frying pan, add a tbsp olive to a pan and toast the cumin and coriander for 1 to 2 minutes, or until fragrant.
  2. Add the spring onion and garlic and fry over a medium-low heat until softened and golden.
  3. Remove and discard the stalks from the cavolo nero and roughly slice the leaves. Add to the pan, stirring while it wilts. Add the kale and the lemon juice, along with a splash of water and place the lid over to steam the vegetables for 3 - 4 minutes.
  4. Add the peas and beans, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until everything is cooked through and warm.
  5. Crack the eggs into the pan and transfer to the oven to cook for 6 - 7 minutes. Remove from the oven and sprinkle over the herbs and feta cheese. Serve straight away.