Heat the oven to 180°C. Finely dice half the onion, then finely slice the rest. Blitz together the garlic and cooled stock along with half of the spinach and most of the parsley (save some for garnish).

Heat a splash of oil in a heavy bottomed, ovenproof pan with a lid, then add the diced onion. Cook gently for 2 mins. Add the fennel and cook for 30 seconds. Add the rice along with the green stock and remaining spinach. Bring to a simmer, then pop a lid on. Slide into the oven for 15 mins.

Pop the sliced onion into a small bowl along with the juice of half a lemon (save the rest for serving). Season with salt and scrunch with your hands.

Remove the pan from the oven and make eight divots to crack the eggs into. Crack the eggs in and pop back in the oven for 5-10 mins, checking to see when the eggs are set. After 10 mins, if you want them more set, remove the pan from the oven and set aside with the lid on for a couple of minutes until done to your liking. Toast the pumpkin seeds in a dry frying pan.

Top with yoghurt, the remaining parsley, pickled onions and pumpkin seeds.