Method
Place a large frypan over medium heat and add the olive oil, spices, kale and courgette.
Cook it for approximately seven minutes, or until the kale turns soft.
Add the mushrooms and cooks for another five minutes. Finally, add the spinach, turn off the heat and stir through.
Then poach the eggs and to do so, pour cold water into a large saucepan until approximately eight centimetres deep and add some vinegar to the water.
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“Bring the water to a boil, then reduce the heat to low (water should still be simmering around the edge),” Michael Mosley explained.