Green Turkish eggs

Serves 1 You will need

✽ 1tbsp coconut oil, plus a smidge ✽ 2 spring onions, finely sliced

(green bits and all) ✽ 1 clove garlic, finely chopped ✽ 100g asparagus tips, each cut

into three pieces ✽ 2 handfuls of kale, stalks removed ✽ Salt and pepper ✽ Handful of mint leaves ✽ 2 eggs ✽ ½tsp smoked paprika ✽ 2tbsp natural yogurt ✽ 1tbsp toasted almonds,

roughly chopped ✽ Crusty bread (I like sourdough)

How to do it

1 Bring a saucepan of water to the boil. 2 Meanwhile, melt the coconut oil in a frying pan over a medium heat. Chuck in your spring onions, garlic and asparagus. Fry for 3 minutes until the asparagus is just tender, then stir in the kale along with a good pinch of salt and pepper. When wilted, turn down the heat to its lowest to keep the greens warm. Stir through the mint. 3 Come back to your saucepan of boiling water. Turn down the heat until the water is ‘burping’. Crack the eggs straight into the water. Poach for 3-4 minutes or until the white has set but the yolk is runny, then lift out with a slotted spoon; drain on kitchen roll. 4 Meanwhile, melt the extra coconut oil in a microwave with the paprika. 5 Smear the yogurt onto your plate. Top with the pile of greens, then make a space and nestle in the poached eggs. Drizzle over the paprika ‘butter’ and scatter over the almonds. Serve with bread for dipping.