Charred Avo & Eggs

Step 1: Halve and deseed the capsicum, then slice into fine strips and then trim and finely slice the spring onions, then destone, peel and chop the avocado.

Step 2: Drizzle 1 tablespoon of oil into a medium frying pan over a medium-high heat and add the spring onions, avocado and capsicum and fry for 3 to 4 minutes or until lightly charred.

Step 3: Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons and add to the pan, tossing with the charred vegetable and fry for 3 minutes or until sweet potato ribbons start to char.

Step 4: Spread the vegetables evenly in the pan and then using the back of a spoon push a dig out two pockets and crack an egg into each one, then tilt the pan so the whites run into the vegetables and bind everything together.

Step 5: Season with salt and pepper, cover with a lid or foil and let the eggs, cook for 3 to 5 minutes, depending on how runny you like your yolks.

Step 6: Meanwhile, deseed and finely slice the chilli, and pick and roughly chop the herbs.

Step 7: Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then tuck in an enjoy.