Ingredients (serves 2)

• 1 20cm cast iron or heavy based saucepan with lid
• 4 Large Sunny Queen Free Range eggs
• 100g Spinach
• 6 zucchini flowers (with small zucchini attached) cut in half lengthways
• 2 garlic cloves
• 50ml olive oil
• 1 lemon
• 1/2 long red chilli (mild to medium heat) sliced very thin
• 70g feta cheese
• 2 tablespoons roughly chopped parsley
• 1 tablespoon fresh chopped dill
• Sea salt flakes
• fresh ground black pepper

Method

1. Remove skin from garlic and crush
2. Remove flowers from small zucchini and cut in half lengthwise
3. Slice small zucchinis in half lengthways
4. Peel 2 slices of lemon peel (about 1cm thick, and full length of the lemon)
5. Chop all herbs and keep aside
6. Bring saucepan to medium heat – add the olive oil, zucchini slices (not the flowers), lemon peel, chili, and garlic. Sauté until zucchini is just softened
7. Reduce heat to low/medium
8. Add the spinach and zucchini flowers for 30 seconds or until just beginning to wilt
9. Remove lemon peel
10. Season with sea salt flakes, cracked black pepper and add herbs. Stir to mix through
11. Create 4 hollows in the pan with the back of a spoon and crack in the eggs.
12. Crumble feta all over and cover with a lid for 4-5 minutes until the whites are cooked and yolks runny
13. Remove from heat, drizzle with extra virgin olive oil, a squeeze of lemon juice and season to taste
14. Serve in the pan with your favourite crusty bread to catch the runny egg.