Updated by Rachel Surgeoner: I’m always on the hunt for a breakfast that gives you some kick in the morning. Packed with protein this Veggie Eggie Breakie doesn’t disappoint and will keep you full until lunchtime (or you can have it anytime of the day).
Heat the oil in a large deep frying pan and add the finely chopped leeks to start to soften.
Add the chopped courgette and red pepper when the leek has started to cook. Give them a couple of minutes to soften before adding the tomatoes, mushrooms and spinach.
When they have wilted a little spread your feta evenly and make 4 little circles in your veggie mix.
Break your eggs into the circles and cook until you’re happy with the consistency of the eggs.