Serve our comforting one-pan green shakshuka for brunch or supper. Adapt it with any veg or herbs you have in the fridge
Prep:10 mins
Serves 2 – 4
4 tbsp olive oil2 shallots, thinly sliced1 large onion, finely chopped2 leeks, sliced3 garlic cloves, crushed2 tsp cumin seeds1 preserved lemon rind, finely chopped250g leafy greens (such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped150g frozen peaslarge bunch of coriander, mint or dill (or use a mixture), chopped4-6 eggs½ lemon, zested and juiced2 tbsp harissa100g feta, crumbled (vegetarian, if needed)toast or warmed flatbreads, to serve100g natural yogurt
STEP 1Heat 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.STEP 2Reduce 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.STEP 3Tip 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.STEP 4Create 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.STEP 5Squeeze 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.
