Spicy green shakshuka

Use any canned beans instead of buckwheat (e.g. the recipe I adapted this from used borlotti beans)

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Step 1

Heat oil in a fry pan over medium heat. Add leek and saute for 3 mins until softened.

Step 2

Add garlic, cumin, chilli flakes, and a pinch of salt and cook for 30 seconds more.

Step 3

Turn heat to high, add kale, cooked buckwheat, boosting bouillon, 100ml water, and cherry tomatoes. Boil rapidly for 3 mins, stirring once or twice, until kale has wilted and sauce has thickened and reduced. Season to taste.

Step 4

Make a well in the center of the mixture and crack an egg into it. Reduce heat and cover pan with a lid. Cook for a few minutes until egg white is set but yolk is still runny.

Step 5

Scatter over coriander and serve with a squeeze of lime and black pepper