Method
Place a large skillet over medium heat and add the olive oil, spices, kale, and zucchini.
Cook for about seven minutes, or until the kale is softened.
Add the mushrooms and cook for another five minutes. Finally, add the spinach, turn off the heat and stir.
Then poach the eggs and pour cold water into a large saucepan up to about eight centimeters deep and add a little vinegar to the water.
“Bring the water to a boil, then reduce the heat to low (the water should still be simmering around the edge),” Michael Mosley explained.
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