Green shakshuka

• olive oil↗3 tbsp tbsp
• leeks↗2

  washed and sliced

• bag baby spinach↗200g g
• frozen peas↗250g g
• fat garlic cloves↗2

  finely chopped

• cumin seeds↗1 tbsp tbsp
• parsley↗small pack

  roughly chopped

• coriandersmall pack

  roughly chopped

• mint↗small pack

  leaves picked and roughly chopped, reserving a few leaves to garnish

• medium eggs↗8
• pot natural yogurt150g g
• harissa↗1 tbsp tbsp
• flatbread or crusty sourdough↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted.

2. 2

   Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create four gaps and crack two eggs into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny – they will carry on cooking slightly as you take them to the table.

3. 3

   Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread for scooping.