Sauté half an onion and glove of garlic until translucent in a wok. Add 1/4 of a red pepper, half a can of chickpeas, and diced zucchini. Sauté 5 minutes. Add mushrooms and small cuts of broccoli. Add two tablespoon of soy sauce and sauté on high until all veggies are tender. All a bag of spinach and sauté on medium until wilted. Add salt and pepper and continue to stir. eat while warm and keep half for later. Poach an egg and add on top along with Persian feta. Add more Sriracha to taste.