chilli, feta, mushroom pita stack

I promised a return to fresh, few ingredient balanced meals and this will be the best thing you eat all day.
Packed with folate, choline, Vitamin B12, iron, protein, B vitamins & monounsaturated fats and the right balance of macronutrients: carbohydrates, lean protein & vegetables.

Ingredients: (serves 2)
2 cups chopped mushrooms
1 clove garlic, thinly sliced
Olive oil
4 eggs
4 mini wholemeal pita
2 cups baby spinach
40g feta cheese
4 tablespoons hummous
Chilli, salt, pepper

Method:
1. Boil 500mls of water, add a generous glug of white vinegar.
3. Heat oil in a pan, add garlic, mushrooms and brown on high heat. Remove and add spinach to the pan until wilted.
4. Crack 2 eggs into rapidly boiling water, reduce heat and simmer for 3 minutes. Remove with slotted spoon. Repeat with remaining eggs. Whilst eggs are cooking, toast pita and set aside.
4. Spread pita with hummous, pile each with mushrooms and a poached egg. Scatter feta, heap spinach on the side. Season with chilli flakes, salt and pepper.