Wash all the veggies. Cut the green beans, asparagus, and swiss chard into smaller pieces. Half the courgette lengthwise and cut into thin slices. Finely dice the potato.

Bring a pot of water with a pinch of salt to the boil. Add the green beans, fresh peas, and cook on a medium heat for 10 min. Add the asparagus and continue to cook (all together) for 5 min. Once the vegetables are cooked, drain and set them aside.

Meanwhile, heat the oil (2 tbsp) in a frying pan. Add the diced potato and gently fry it on a medium heat until tender. Add the green veggies, season with the marjoram, finely chopped fresh parsley, salt, and black pepper. Give them a good mix and transfer to serving plates.

Add the remaining oil (1 tbsp) to the same frying pan and fry the eggs. Serve them on top of green veggies.