I love this protein-and-flavour-rich dish for an easy, filling and nutritious breakfast. The herbs and spices in the recipe are what bring it to life – so don’t be shy with them.

Best enjoyed in pyjamas and with a few slices of sourdough toast with butter.

 

1 onion, chopped

3 tomatoes, chopped

1 cup button mushrooms, chopped

3 cloves garlic, minced

2 tablespoons butter or oil of your choice

3 organic eggs

Salt and pepper to taste

1 teaspoon chilli powder

2 teaspoons paprika

1 avocado, sliced

Abundant chopped coriander & chives

Heat oil in a pan and cook all the vegetables until soft. Make three little spaces amongst the veggies with a spoon; then crack an organic egg straight into each space. Add pepper, salt and spices; then put the lid on to cook the eggs through. Serve it in the pan and garnish with chopped coriander, chives and sliced avocado on top.