Green shakshuka

Vibrant green variation of the classic Middle Eastern dish – eggs poached in a spiced spinach, courgette and herb sauce.

• 4 eggs
• 300 g fresh spinach
• 2 courgettes, diced
• 1 onion, diced
• 3 garlic cloves
• 1 green chilli
• 1 tsp cumin
• 1 tsp coriander
• 100 ml vegetable stock
• Fresh parsley and coriander
• Feta cheese (optional)
• Olive oil
• Salt and pepper

Method

1. 1
   Fry the onion in olive oil until soft. Add garlic, chilli and spices.
2. 2
   Add the courgettes and cook for 5 minutes.
3. 3
   Add spinach and let it wilt. Add the stock.
4. 4
   Blend half the mixture for a thicker sauce. Stir back in.
5. 5
   Make 4 wells. Crack an egg into each.
6. 6
   Cover and poach for 4–5 minutes until whites are set. Scatter with herbs and crumbled feta.