Green Shakshuka

Ingredients

• 20 ml olive oil
• 1 medium leek, washed and thinly sliced
• 2 spring onions, sliced
• 1 small courgette, diced into 1 cm cubes
• 2 cloves garlic, finely sliced
• 200 g fresh baby spinach, washed and roughly chopped
• 80 g green peas, fresh or frozen
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp salt, to taste
• 4 eggs
• 1 handful fresh parsley and dill, chopped

Method

1. 1

   Prepare the greens and vegetables

   Trim and wash the leek thoroughly under cold water to remove any trapped grit. Slice into thin half-moons. Dice the courgette into small 1 cm cubes, and finely slice the spring onions and garlic. Have a wide frying pan with a tight-fitting lid ready.

2. 2

   Sauté leek and courgette

   Heat 20 ml olive oil in the pan over medium heat. Add the sliced leek and courgette. Gently sauté for 6–8 minutes, stirring frequently, until the leek is soft and sweet and the courgette is tender without heavy browning.

3. 3

   Add aromatics and spices

   Add the garlic, spring onions, ground cumin, ground coriander and salt. Cook for 1 minute, stirring constantly, until the spices are intensely fragrant.

4. 4

   Steam the greens and peas

   Add the fresh baby spinach in two batches, stirring until wilted. Stir in the green peas and 2 tablespoons of water. Cover with the lid for 2–3 minutes over low heat so the greens steam together into a moist, spoonable base. If excess liquid pools, simmer uncovered for 1 minute.

5. 5

   Create wells and slide in eggs

   Use the back of a large spoon to press four distinct wells into the cooked greens. Crack each egg into a small cup, then slide one egg into each indentation. Season each egg lightly with a pinch of salt.

6. 6

   Poach under lid and serve

   Cover the pan tightly with the lid and cook over low heat for 6–8 minutes. Check that the egg whites are completely opaque and firm throughout, while the yolks remain gently runny. Remove from heat, scatter with fresh dill, parsley and freshly ground black pepper, and serve warm with toasted bread.