GF :  DF : SF : V

Serves 1

1 cob corn, kernels cut from cob

1/2 small red onion, finely chopped

1/2 small red capsicum cut into strips

1/2 cup cherry tomatoes, halved

1 teaspoon olive or coconut oil

1/2 cup baby spinach

1/4 cup picked coriander leaves, stalks finely chopped

1/2 teaspoon smoky paprika

1-2 teaspoons jalapeno peppers, sliced

2 free range eggs

Sea salt and ground black pepper

To serve : avocado, Tabasco, toasted tortilla or gluten free bread

Warm a small saucepan over medium heat, add oil and onion and sauté 2-3 minutes. Add corn, capsicum and cherry tomatoes, and sauté a further 3-4 minutes before tossing through spinach, coriander stalks, paprika and jalapeno peppers. Crack eggs over the top and cover with a plate, lid or piece of foil for 2-3 minutes (or as you prefer your eggs cooked). Remove from heat and serve with fresh coriander leaves, sea salt, black pepper, Tabasco (optional) avocado and tortilla or gluten free bread.