Paleo Breakfast - a rainbow of colours!

Ingredients:

• 6 organic free-range eggs;
• A few spinach, kale or callaloo leaves finally chopped;
• 1/4 clove of garlic;
• chopped onion, sweet peppers (red/green/yellow), beetroot and tomato;
• 6 heaped teaspoons organic virgin coconut oil (used for frying) and dressing
• black pepper, paprika and thyme for seasoning. 

Method: 

1. Put a small frying pan on medium heat, add the coconut oil and heat until hot;
2. Crack the eggs into the frying pan;
3. Add garlic, onion, black pepper, thyme and paprika to taste;
4. Mix up with a spatula and cook to taste;
5. Boil or steam remaining vegetables for 5 minutes, drain water and serve with the eggs.