Olive oil, for cooking

2 leeks, sliced

200g baby spinach, washed and thoroughly dried

250g frozen peas, defrosted and drained

2 large garlic cloves, finely chopped

1 tbsp cumin seeds

1 small pack fresh parsley, roughly chopped

1 small pack fresh coriander, roughly chopped

1 small pack fresh mint, half roughly chopped and half reserved for garnish

6 medium eggs

150g natural yoghurt

1 tbsp Med Cuisine Green Schug

Salt and black pepper, to taste

Warm flatbread or toasted sourdough, to serve (optional)

Soften. Heat a splash of olive oil in a large frying pan over a medium heat. Add the leeks and cook gently until soft but not coloured.

Build the greens. Add the spinach in batches, stirring until each handful wilts. Stir in the peas, garlic, cumin seeds, parsley, coriander and chopped mint, then cook for a few minutes until fragrant and any excess moisture has evaporated.

Add the eggs. Make six small wells in the vegetable mixture and crack an egg into each one.

Cover. Put a lid on the pan, or cover tightly with aluminium foil, and cook for 5–7 minutes until the whites are set but the yolks remain runny. Remove from the heat slightly early, as the eggs will continue to cook in the hot pan.

Finish. Season with salt and black pepper, add dollops of yoghurt, then drizzle the Green Schug over the eggs and vegetables. Scatter with the reserved mint leaves.

Serve. Bring the pan straight to the table with warm flatbread or toasted sourdough for scooping.