Spring greens baked eggs

First make a vinaigrette: combine 1 tsp chopped shallot (reserve the rest) and the chilli with 1⁄4 tsp salt and the sugar. Leave for 4-5 minutes, then stir in 1⁄2 the chopped tarragon, 2 tbsp oil and the vinegar; set aside.

Meanwhile, add 2 tbsp oil to a large (30-32cm) sauté pan or low-sided casserole dish with a lid and set over a medium heat. Once warm, add the remaining shallot and 1⁄4 tsp salt, then stir and cook for 3-4 minutes to soften without colouring. Add the sliced garlic and cook gently for 90 seconds more.

Increase the heat to high, add the spring greens, petits pois and a pinch of salt, stir until glossy, then add 60ml water to the pan. Simmer for 3 minutes more until wilted, stirring occasionally. Add the remaining tarragon. Stir so that the vegetables are evenly distributed, then create 4 evenly spaced, egg-sized holes.

Crack an egg into each hole, then reduce the heat to medium and cover with a lid. Cook for 3 minutes, then uncover and check whether the egg whites have set and the peas are piping hot. If not, return the lid and cook for 30-90 seconds more as necessary. While the eggs are cooking, warm the flatbreads or toast some bread, if liked.

Dollop the yogurt over the veg and drizzle the vinaigrette all over. To serve, divide between 2 shallow bowls and eat straight away with the flatbreads or toast, if using.