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.

About the Author

Dr Casey Conroy

Casey Conroy, MNutrDiet, BVSc, is a holistic dietitian and nutritionist, naturopath in training and yoga teacher who specialises in women's health, hormones, and the Health At Every Size approach to weight and body concern. She is the founder of Funky Forest Health & Wellbeing on the Gold Coast, and she loves chocolate and any yoga involving an eye pillow..