Green shakshuka with harissa & crispy shallots

• olive oil↗4 tbsp tbsp
• shallots↗2

  thinly sliced

• large onion↗1

  finely chopped

• leeks↗2

  sliced

• garlic cloves↗3

  crushed

• cumin seeds↗2 tsp tsp
• preserved lemon1

  rind, finely chopped

• leafy greens250g g

  (such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped

• frozen peas↗150g g
• large bunch of coriander

  mint or dill (or use a mixture), chopped

• 4-6 eggs
• lemon↗½

  zested and juiced

• harissa↗2 tbsp tbsp
• feta↗100g g

  crumbled (vegetarian, if needed)

• toast↗

  or warmed flatbreads, to serve

• natural yogurt↗100g

Step-by-step instructions

1. 1

   Heat 3 tbsp oil in a deep frying pan over a medium heat and fry the shallots for 5 mins, stirring occasionally until crisp. Scoop out using a slotted spoon and set aside on a plate lined with kitchen paper. Season with a little salt.

2. 2

   Reduce the heat to medium-low, add the remaining oil to the pan and cook the onions and leeks for 10 mins until softened but not coloured. Add the garlic, cumin and preserved lemon, and stir-fry for 1-2 mins until aromatic.

3. 3

   Tip in the greens and peas, season well and stir. Cover and continue to cook until the greens have wilted, about 1 min. Stir in most of the herbs, reserving some to garnish.

4. 4

   Create four to six gaps in the mixture using the back of a spoon and crack an egg into each. Season the eggs with a pinch of salt, then cover the pan and cook for 4 mins until the whites are set and the yolks are still runny, or a bit longer according to your preference.

5. 5

   Squeeze over the lemon juice, dot with the harissa, then scatter over the feta, lemon zest, reserved herbs and crispy shallots. Serve with toast or warm flatbreads, and the yogurt on the side for everyone to help themselves.