Green shakshuka

1. 1

   To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil.

2. 2

   Once hot add courgettes, then leeks and fry for about 5-10 minutes until light golden browned and soft.

3. 3

   Add the garlic and fry for a further 2 minutes.

4. 4

   Add the Brussels sprouts, and the mangetout and fry for few minutes more.

5. 5

   Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1-2 minutes.

6. 6

   Make 3-4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes.

7. 7

   Once the eggs are cooked, scatter over the crumbled feta and capers.

8. 8

   Serve the creamy greens and poached egg with the sliced avocado.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.