Serves 2


½ tsp cumin seeds

2 tbsp avocado oil

1 large red onion, finely diced

2 green peppers, deseeded and finely chopped

1 fennel bulb, finely chopped

1 bay leaf

2 sprigs of fresh thyme, leaves picked and chopped

1 tbsp chopped fresh flat-leaf parsley

2 tbsp chopped fresh coriander

1 small courgette, grated

pinch of cayenne pepper

100ml veggie stock

salt and freshly ground black pepper, to taste

4 eggs

100g feta cheese

2 tbsp toasted pine nuts

rye or sourdough bread, to serve

olives, to serve


1. Toast the cumin seeds in a large saucepan over a medium heat for 1

minute until they become fragrant, shaking the pan to prevent them


2. Add the oil and onion, and sauté for 5 minutes until golden.

3. Put the green peppers, fennel, bay leaf, thyme, parsley and half the coriander

into the pan, and continue cooking for another 5 minutes. Then add the

courgette, cayenne and stock.

4. Turn down the heat to low and simmer for 15 minutes. Taste and add salt and pepper as necessary.

5. Place two fresh saucepans over a medium heat and divide the veggie

mixture between them. Break two eggs into each pan, fitting them into

gaps in the mixture.

6. Sprinkle the eggs with a little salt, cover and cook very

gently for 6–7 minutes, until the egg whites are cooked through but the

yolks are still runny.

7. Crumble over the feta and sprinkle on the remaining

chopped coriander, a pinch of salt and the toasted pine nuts.

8. Serve with rye bread and olives.

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