This is my sort of mid-week supper, quick, spicy and one pot!

SERVES 2

4 garlic cloves, peeled

6 bird's eye chillies (if you dare)

good pinch of salt

3-4 Tbsp vegetable oil

2 free-range eggs

300g minced pork

2-3 Tbsp fish sauce

white sugar, a large pinch

4 tbsp stock or water

200g spinach or cavolo nero

2 large handfuls basil leaves

Method

Coarsely chop the garlic with the chillies and salt. Heat a well-seasoned wok or fry pan over a high heat then turn down the heat and add 2 tablespoons of the oil. Crack in one of the eggs and fry gently, shuffling the egg to prevent it from sticking, until it has cooked to your preference – I like mine with a runny yolk but with crispy, frazzled edges. Spoon some of the hot oil over the egg to ensure the yolk cooks evenly. Carefully lift out the egg with a spatula and place it on a warmed plate, then fry the other egg. Keep the eggs warm while you cook the pork.

Add more oil – you'll need about 4 tablespoons in all in the wok. When the oil is hot, fry the garlic and chillies for a moment, but don't let them colour. Add the minced pork and continue to stir-fry for a minute until just cooked. Season to taste with the fish sauce and sugar but be careful not to make it too salty.

Add the stock or water and simmer for a moment, add the spinach.  Don't let it boil or stew for too long, otherwise the meat will toughen and too much liquid will evaporate – there should be enough to form a sauce. Stir in the basil and as soon as it is wilted remove from the heat. It should taste rich, hot, salty and spicy from the basil.

Serve with steamed rice and fried egg on top.  I also like to serve the fresh chilli sauce alongside this as it brings the dish together.