Full of nutrients and flavour, winter breakfasts don't get much better than this green shakshuka.
2 tablespoons (40ml) extra virgin olive oil
2 leeks, washed and sliced
1 tablespoon ground cumin
1 green chilli, deseeded and finely chopped + extra to serve (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.