Pesto eggs with veg medley

The pesto can be made in advance. Spoon it into a jar, top with some olive oil, cover and refrigerate for up to a week.Spray a nonstick pan with cooking spray and keep another pan handy.

1. Veg medley Heat the oil in the prepared pan and stir-fry the mushrooms for 5 minutes. Add the herbs and peppers and fry for another minute. Add the spinach and stir-fry until slightly wilted. Season with salt and pepper. Set aside.

2. Pesto eggs Add the garlic, sunflower seeds, feta and herbs to the bowl of a food processor and pulse until finely chopped.