Green Shakshuka

Our Middle Eastern-inspired, one-pan dish makes a brilliant meat-free dinner or brunch. Traditionally made with tomatoes, this seasonal version has fresh spring greens instead,

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large frying pan (that has a lid), heat the olive oil over medium heat and fry the sliced new potatoes for 5 min until turning golden. Add the spring greens, spinach and chard, and cook for further 3-4 min until wilted.

Step 2

Stir in the chopped garlic, cumin seeds, fresh herbs, peas and plenty of seasoning, then cover and cook for a few more minutes.

Step 3

Make 4 wells in the veg and an egg into each. Cover and cook for 5-6 min until the whites are just set.

Step 4

Season with black pepper, then sprinkle with a few more herbs and the extra spinach leaves.

Step 5

Serve with a dollop of natural yogurt, if you like.