Feta, Chard and Zaatar Eggs

1. Poach the eggs in a large pan of simmering water for 4-5 minutes until just cooked. Drain and keep warm.
2. Meanwhile, finely chop the stems of the chard and slice the leaves. Heat the oil in a non-stick frying pan over a high heat. Add the chard stems and a good pinch of salt. Stir-fry for 3-4 minutes to wilt, adding a few tablespoons of water to help steam them. Add the leaves, chilli and garlic and continue to stir-fry for 2-3 minutes until wilted.
3. Toast the sour dough and place onto two serving plates.
4. Mash the feta in a bowl with a fork. Add the yogurt and mix together. Spread all over the sour dough and top with the shard.
5. Place an egg on each slice of sourdough. Season with salt and garnish with the zaatar. Serve immediately.

Serves 2

2 free range eggs
200g Swiss chard
2 tbsp olive oil
½ a red chilli, deseeded and finely chopped
1 clove garlic, sliced
2 slices of sour dough
130g feta cheese
130g Greek yogurt
2 tsp. zaatar
Sea salt