Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast
Prep:10 mins
Serves 4
3 tbsp olive oil2 leeks, washed and sliced200g bag baby spinach250g frozen peas2 fat garlic cloves, finely chopped1 tbsp cumin seedssmall pack parsley, roughly choppedsmall pack coriander, roughly choppedsmall pack mint, leaves picked and roughly chopped, reserving a few leaves to garnish8 medium eggs150g pot natural yogurt1 tbsp harissaflatbread or crusty sourdough, to serve
STEP 1Heat 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.STEP 2Stir 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.STEP 3Season 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.
