Step 1

Finely slice the onion and leek and dice the potato into roughly 2cm cubes.

Step 2

Sweat in 3 tbsp of olive oil over a medium heat until the onion and leek are turning golden and the potato is softening. This will take about 7 or 8 mins.

Step 3

Slice the cavolo nero, add it to the pan and cook for another few mins until soft.

Step 4

Now add the spinach in 2 halves, with a pinch of salt each time, and let it wilt down.

Step 5

Once all of the spinach is cooked, finely chop all of the herbs and add along with the cumin and a big pinch of salt.

Step 6

Once the herbs have wilted, taste and check for seasoning. After you add the eggs it will be harder to season the mix so do it now.

Step 7

Make four little dips in the vegetable mix and crack an egg into each one. Cover the pan with a lid and let the heat and steam cook the eggs.

Step 8

Take the pan off the heat just before the eggs are done, they will keep cooking for another minute or so.

Step 9

Add a few dollops of Greek yoghurt and spread it around a bit.

Step 10

Melt the butter in a small pan. Once hot, add the paprika and chilli and swirl the butter around before pouring it over the eggs.

Step 11

Serve with crusty bread. Enjoy!