Cook:

Serves: 4

A vibrant, vitamin-packed twist on the more traditional tomato-based shakshuka. Almost any mix of greens will do — in the Middle East they use wild greens and radish leaves.

Recipes adapted from To Life! Healthy Jewish Food by Jackie Rose and Judi Rose

Method

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Ingredients

Name: Emerald shakshuka
Yield: 4
Ingredients: White part of a medium leek; 2 fat spring onions; 1-2 jalapeños or other green chillies; 1 tbsp extra virgin olive oil; 3 cloves garlic; 150g baby spinach; 200g Swiss chard, shredded kale or beetroot tops; ½ tsp fine sea salt; 10 grinds black pepper; 4 tbsp frozen petits pois or peas; 1 tsp cornflour; 2 tbsp vegetable stock or water; 4 large eggs; To serve:; 100g crumbled feta; 10 grinds black pepper; Fresh dill, thyme, or oregano; ½ tsp sumac; Extra virgin olive oil; Pinch of Aleppo pepper or chilli flakes

White part of a medium leek

2 fat spring onions

1-2 jalapeños or other green chillies

1 tbsp extra virgin olive oil

3 cloves garlic

150g baby spinach

200g Swiss chard, shredded kale or beetroot tops

½ tsp fine sea salt

10 grinds black pepper

4 tbsp frozen petits pois or peas

1 tsp cornflour

2 tbsp vegetable stock or water

4 large eggs

To serve:

100g crumbled feta

10 grinds black pepper

Fresh dill, thyme, or oregano

½ tsp sumac

Extra virgin olive oil

Pinch of Aleppo pepper or chilli flakes