This is a perfect dish for brunch or any morning after a big meal. It makes excellent use of leftovers, and is fairly simple to put together.
In a hot pan, sautée some spinach until wilted, and then steep in cold water to stop it cooking. Then in the same pan, sautée onions, garlic and a couple of green chillies, until the onion is just beginning to char.
Add capsicum, mushrooms and cook through. The options here are pretty much endless – throw in whatever you’ve got. I sometimes add some grilled pancetta for crunch, or toasted pine nuts.
Preheat the oven to 180 degrees C. Create a few “wells” in the vegetable mix, and break eggs into them. Top with coriander (or even some cheese if you’d like).
Bake for about 15 minutes, until the whites are cooked. The yolks will still be runny. The eggs cook to varying degrees – the ones at the edge will be more cooked than the ones in the centre. (This works out well since different preferences can be accommodated in one pan!)