Green Shakshuka

Method

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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.

   Mark done Start 5 min timer

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.

   Mark done Start 8 min timer

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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Chef’s Tips

• 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.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Warm flatbread
• A cup of strong coffee
• Pickled chillies

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.