1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
50 grams mixed shredded greens such as kale or chard (any thick stems removed)
110 grams baby spinach leaves
3 tablespoons double cream
1 tablespoons lemon juice
40 grams black and green pitted olives, roughly chopped
50 grams feta
handful chopped parsley leaves and dill
½ red chilli, finely sliced
pinch sumac (optional)
salt and freshly ground
There are many variations of an Israeli shakshuka. Here, the eggs are baked within a nest of garlicky greens, sharp tangy feta and olives. If you come across purple kale it makes a pretty addition.
Heat the oil in a small frying pan, add the onion and cook for 5 minutes over low heat until softened. Stir through the garlic and spices, and continue to cook for a couple of minutes.
Fold through the shredded kale or chard and season well. Cover and cook for 1 minute, then uncover and continue to cook for a further 3 minutes.
Add the baby spinach, folding through to wilt the leaves. Stir in the cream, lemon juice and olives. Make two depressions in the vegetables and into these crack your eggs. Crumble over the feta and scatter with the herbs and chilli.
Season the eggs with the sumac and salt and pepper, then cook gently for 12 minutes, or until the egg whites have set. Serve in the pan at the table.