Baked eggs and barley with peppers, greens and goat’s cheese

olive oil 2 tbsp red onion 1 medium, diced orange and red peppers 1 of each, diced baby plum tomatoes 300g, halved dried chilli flakes 1/2 tsp pearl barley 200g vegetable stock 900ml leafy greens (such as kale or chard) 150g, leaves removed and cut into 21/2cm ribbons lemons 2, zested and juiced eggs 4 goat’s cheese 75g, crumbled flat-leaf parsley Ω a small bunch, roughly chopped

• Heat the olive oil in a lidded ovenproof 30cm frying pan over a medium heat. Add the onion, peppers and tomatoes, and season. Cook for 5 minutes, stirring, until everything has softened and the tomatoes have started to blister. Add the chilli flakes and cook for 30 seconds until fragrant, stirring constantly.

• Add the barley and toast for 1 minute, then add the stock and a little more seasoning and cover. Bring to the boil, then remove the lid and simmer for 15 minutes, uncovered, until most of the water has been absorbed and the barley is just tender, stirring every few minutes to make sure nothing is sticking to the bottom.

• Heat the grill to high with the rack 15cm below the heat source. Stir the greens into the barley until they start to wilt, then add the juice from 1 lemon. Using a wooden spoon, create four wells in the barley and crack the eggs inside them. Crumble the cheese all over and put under the grill for 5-6 minutes or until the eggs whites are set and the yolks are runny. Once the time gets close, check on the eggs every 30 seconds by jiggling the pan to see if the whites are firm or still loose.

• Top with lemon zest, black pepper and parsley, and squeeze the remaining lemon juice all over.

PER SERVING 450 KCALS | FAT 17.3G SATURATES 5.7G | CARBS 53G | SUGARS 10G FIBRE 5.2G | PROTEIN 18.1G | SALT 1.3G