• 100g California walnuts, roughly chopped
  • 1 tablespoon olive oil
  • 300g mushrooms, roughly chopped
  • 4 spring onions, chopped
  • 4 tomatoes, roughly chopped
  • 1 tablespoon tomato purée
  • 100g baby spinach
  • 4 medium eggs
  • 1 tablespoon chopped parsley


  1. Soak the walnuts in lukewarm water for 15 minutes, drain well.
  2. Meanwhile, heat the oil and fry the mushrooms and spring onions for 3-4 minutes. Add the tomatoes, walnuts and tomato purée, season and cook for 3-4 minutes.
  3. Stir in the spinach until just wilted and make 4 hollows in the mixture. Crack an egg into each hollow, cover and cook for a further 2-3 minutes until the eggs are just set.
  4. Serve sprinkled with parsley and black pepper.