Serves 8| Prep time: 5 minutes | Cooking time: 30 minutes |


  • 1 large white onion chopped
  •  1 leek thinly sliced
  •  1 red pepper chopped
  • 2 garlic glove chopped
  •  2 tbsp olive oil
  •  80g spinach
  •  80g kale
  •  80g coriander
  •  50g olive oil
  •  5g basil
  •  80ml water
  •  Salt & pepper
  •  4 eggs or 1x340g can of sweetcorn (for vegans)
  •  Chopped coriander to serve

In a food processor add the spinach, kale, coriander, basil, olive oil, water, salt and pepper. Blend till smooth and set aside.

Heat the 2 tbsp of oil in a large pan and sauté the onions and leeks for 5 minutes, add the garlic, red pepper and cook for a further 2 minutes. Mix in the green sauce and simmer for for 15 minutes on a low heat, seasoning to taste. Either add the eggs to the mixture, or the corn mixture (for vegan) and cover with a lid for 5 minutes. Garnish with chopped coriander and serve.

Delicious with flat bread, quinoa or on its own.

Corn Eggs

  • 1x340g can of sweetcorn
  • ½ tsp turmeric powder
  • salt & pepper
  • 2 tbsp water