This green shakshuka is a great alternative to the more traditional tomato based one.
Preparation: 10 mins
Cooking: 25 mins
2 tablespoons (40ml) extra virgin olive oil
2 leeks, washed and sliced
1 tablespoon ground cumin
1 green chilli, deseeded and finely chopped (optional)
280g bag baby spinach leaves
250g frozen peas
4 garlic cloves, finely chopped
½ bunch flatleaf parsley, roughly chopped
½ bunch coriander, roughly chopped
1 bunch mint, leaves picked, some for garnish, remainder roughly chopped
8 medium eggs
200g feta, crumbled
1 tablespoon chipotle powder or chilli flakes, to serve
flatbread, to serve
- Add oil to wide, shallow frying pan over medium heat pan and when warm, add the leeks and cook for 4 mins until softened. Add cumin, garlic and chilli (if using) for the last minute or so. Add spinach, as much as will fit at a time, stirring until wilted.
- Stir in the peas and herbs and season to taste. Cook for a few minutes until fragrant, then sprinkle over the feta. Make eight indentations in the mixture, breaking an egg into each. Cover and cook for 8 minutes or until the whites are set but the yolks are still runny.
- Season the eggs with chipotle or chilli flakes and scatter with remaining mint leaves.
- Serve immediately with flatbread.
Created by: Lyndey Milan for Pace Farm Eggs
Photography: Jean Paul Urizar