• pack of feta
• 1 tbsp of yogurt
• a squeeze of honey
• a handful of baby spinach
• salt & pepper
• oil
• ready roasted peppers in a jar
• 10 tbsps of passata
• 1 tbsp of sugar or honey
• 1 heaped tbsp of sun-dried tomato pesto/paste
• 2 eggs
• 2 tbsps of chopped parsley
• 2 tbsps of chopped chives

1. Blitz half the feta in a food processor with the yogurt until it is smooth like spreadable cream cheese. Then add a squeeze of honey. Spread over the bottom of a small frying pan with a lid.
2. Take the stalky bits off your spinach before wilting in a separate dry pan. Remove and add to the feta spread with a little salt and pepper. Heat a little oil in the same pan as you wilted the spinach (chilli oil if you like a bit of spice), then add the chopped up roasted pepper, passata and a tablespoon of sugar or honey.
3. Add the sun-dried tomato pesto or paste and a little salt. Pour over the spinach and feta. Make two little wells and then crack two eggs into them. Lid on for two minutes and then remove, using a small bit of the remaining feta cheese to crumble on top.
4. Garnish with parsley and chives, black pepper, a drizzle of honey and some chilli oil or flakes if you like.
5. Enjoy with plenty of crunchy toast.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Colleen's book: Bywyd a Bwyd / Enjoying Life through Food (Y Lolfa)

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey