1

Heat a large non-stick saucepan over medium heat. Cook onion, garlic and chilli with 1 tablespoon water, stirring, for 2–3 minutes or until onion has softened. Add stock cube and 1 litre (4 cups) of water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes to allow flavours to infuse.

2

Add watercress and spinach and cook, uncovered, for 5 minutes or until wilted. Remove from heat and set aside for 5 minutes to cool slightly. Using a stick blender, blend soup until smooth.

3

Meanwhile, half-fill a medium frying pan with water and heat over medium-high heat until just simmering. Crack 1 egg into a cup, then carefully slide egg into the pan. Cook for 3 minutes or until white has set but yolk is still soft or cooked to your liking. Using a slotted spoon, transfer to a plate. Repeat with remaining eggs.

4

Top soup with eggs and sprinkle with cucumber, chives and pepper to serve.