Green Shakshuka

Everything in one pan, it’ll be the most delicious breaky you have all week.

Melted cheese on top of eggs, on top of soft herbs. Can’t lose.

½ onion, sliced fine

1 clove of garlic, minced

1 chili, minced

1 teaspoon cumin powder

2 teaspoons ground coriander seeds

fresh oregano 1/4 quarter bunch

100 g kale

½ a lemon

100 g baby spinach

50 g frozen peas

4 large free-range eggs

½ a bunch of mint

½ a bunch of dill

40 g burrata

Add a good drop of oil into the frying pan and cook the spring onion and garlic over a medium-low heat until softened and golden. Add the spices, stir and cook for another minute.
Roughly slice the kale leaves. Add to the pan with the lemon juice, stirring while it wilts.
Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 minutes, or until the spinach has wilted.
Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Finish with a ball of soft burrata.