Super green Shakshuka

This is a wonderful midweek dinner recipe or weekend brunch – so quick and simple. Add whatever greens you have in your fridge – leafy greens work well to create a bed for the eggs to cook on but feel free to also add courgette, green beans, finely chopped broccoli etc. too. Feta can be swapped for goat’s cheese.

Serves two

METHOD

2 tsp olive oil

1 large leek, finely sliced

1/2 fennel bulb, finely sliced

2 garlic cloves, sliced

½ a chilli, sliced (plus more to serve)

100g kale, sliced

100g spinach

50g feta, crumbled

4 eggs

Small bunch of parsley, chopped

Small bunch of mint, chopped

Juice of 1 lemon

1 tsp Sumac (optional)

Drizzle of olive oil

INGREDIENTS

Heat the oil in a frying pan and sautee the leeks and fennel over a medium heat until soft.

Add the garlic, chilli and sumac if using and cook for a further minute. Next, add the kale and a splash of water, stir fry it for a couple of minutes until it has wilted. Add the spinach to the pan gradually and cook until just wilted. Add the herbs and lemon juice, mix everything together and season well. Now, make 4 small dents in the greens using the back of a spoon. Crack an egg into each, crumble the feta in between the eggs. Put a lid on the pan and cook on a low heat until the whites are just set but the yolks are runny. Drizzle with olive oil and scatter some chopped chilli over the cooked eggs before serving. Serve with sourdough.