Ingredients

½ a bunch of asparagus (175g)
½ a head of broccoli (175g)
1 clove of garlic
2 teaspoons harissa (if you have it)
4 eggs
2 tablespoons cottage cheese

Method

1. Take the heads off the asparagus and broccoli and slice the stalks into small to medium pieces and fry gently in a pan.
2. Press and add garlic.
3. Fry for 5 minutes.
4. Add 1 teaspoon of harissa (if you have it) and 300ml of boiling water..
5. Bubble and reduce until ½cm of liquid is left in the pan.
6. Season and then add the tips of the asparagus and the broccoli florets.
7. Cover for 3 minutes to cook.
8. Make gaps in the mixture and crack in the eggs.
9. Cover the pan and cook on a medium heat for 3 minutes, or until the eggs are cooked to your liking.
10. Dollop over the cottage cheese (or use feta), spoon over the remaining harissa and finish with a pinch of black pepper (mint if you’re feeling fancy) and a drizzle of extra virgin olive oil.