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Peel and dice the onion. Trim the celery and cut into small pieces. Cut the ends from the courgette and chop into 1cm (half inch) chunks.
Heat the ghee or oil in a small skillet or frying pan over a medium heat. Add the onion and celery and cook, stirring occasionally, for 4-5 minutes until softened.
Add the courgette, cumin, salt and pepper, and continue to cook, stirring occasionally for another 5 minutes until all the vegetables are soft.
Add the spinach a handful at a time, allow to wilt and stir in. Squeeze over the lemon.
Break the egg into a glass. Make an indentation in the centre of the vegetable mixture and carefully tip the egg into it. Lower the heat and cook for 5-7 minutes, or until the egg is set to your liking (I like runny yolks!).
Remove from the heat, sprinkle over the chopped herbs, and serve immediately.