Green Shakshuka

Storing and Planning Ahead

Best immediately. The greens base keeps 3 days refrigerated; reheat it and add fresh eggs.

Making Green Shakshuka

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1. Heat the oil in a large frying pan over medium heat and cook the leeks 8 minutes until soft and sweet.

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2. Add the garlic, chilli, cumin and coriander and stir for 1 minute.

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3. Add the grated courgette and cook 3 minutes, then the chard and spinach in handfuls, stirring until each batch wilts.

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4. Season with the salt and pepper and keep cooking, stirring, until the pan is dry and no liquid pools when you push the greens aside. This takes about 5 minutes and it is the step that decides whether the eggs set.

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5. Stir through most of the dill and parsley and the lemon juice.

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6. Make six wells in the greens with the back of a spoon and crack an egg into each.

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7. Scatter the feta between the eggs, cover the pan, and cook over a low heat 8 to 10 minutes, until the whites are just opaque and the yolks still wobble.

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8. Take off the heat, scatter with the remaining herbs, the lemon zest and the pumpkin seeds, and serve straight from the pan with bread.

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A Few Pointers

• Cook the pan dry before the eggs go in. Everything else about this is forgiving.
• Lid on for the eggs. Uncovered, the tops of the whites stay translucent while the bases turn to rubber.
• Pull it a minute before it looks ready — residual heat finishes the job.

What to Put Next to It

Warm flatbread · A cup of strong coffee · Pickled chillies

Ingredient Swaps

• Dried chilli flakes can stand in for the green chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.