Name: Green shakshuka
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 3 tbsp olive oil -; 2 leeks , washed and sliced -; 200g bag baby spinach -; 250g frozen peas -; 2 fat garlic cloves , finely chopped -; 1 tbsp cumin seeds -; small pack parsley , roughly chopped -; small pack coriander , roughly chopped -; small pack mint , leaves picked and roughly chopped, reserving a few leaves to garnish -; 8 medium eggs -; 150g pot natural yogurt -; 1 tbsp harissa -; flatbread or crusty sourdough , to serve -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Green shakshuka

1. 3 tbsp olive oil -

2. 2 leeks , washed and sliced -

3. 200g bag baby spinach -

4. 250g frozen peas -

5. 2 fat garlic cloves , finely chopped -

6. 1 tbsp cumin seeds -

7. small pack parsley , roughly chopped -

8. small pack coriander , roughly chopped -

9. small pack mint , leaves picked and roughly chopped, reserving a few leaves to garnish -

10. 8 medium eggs -

11. 150g pot natural yogurt -

12. 1 tbsp harissa -

13. flatbread or crusty sourdough , to serve -

How to cook deliciously - Green shakshuka

1. Stage

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. Stage

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. Stage

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.