Serves 4 Prep 15 mins Cook 20 mins 1kg frozen peas 70g pine nuts 1 large garlic clove 80g parmesan, grated, or vegetarian alternative, plus extra to serve handful fresh basil, chopped handful fresh mint, chopped 1 lemon, juiced 200g spinach 8 eggs olive oil, to mix
Heat oven to 200C/180C fan/ gas 6. Pour the frozen peas into a saucepan and cover them with boiling water. Bubble away over a high heat until cooked.
Meanwhile toast the pine nuts in a dry frying pan on a medium heat, stirring often until golden. Don’t let them burn. Set aside.
Remove the peas from the heat. Drain them, and pour half of them into a blender. Add the garlic, parmesan, two-thirds of the toasted pine nuts, chopped basil, chopped mint, and seasoning. Add a glug of olive oil and a small splash of water. Blitz until smooth. Squeeze in the lemon juice and blitz again.
Gently mash the other peas and set aside. Wilt the spinach in a large, ovenproof pan. Once wilted, add your mashed-up peas, leftover toasted pine nuts and the pea purée. Mix everything together. Make eight wells in the base of the pan and crack in your eggs.
Place the dish in the hot oven for 11 mins, or until the eggs are set. Scatter over any leftover herbs and a heaped tablespoon of grated parmesan to serve.
Recipes adaptedfrom Mob Kitchen: Feed 4 or more for under £10 by Ben Lebus (£14.99, Pavilion Books). Photographs Haarala Hamilton.