Green Shakshuka with Herbs & Feta

Ingredients

• 200 g baby spinach
• 150 g frozen peas, thawed
• 1 courgette, grated
• 4 eggs
• 80 g feta, crumbled
• 1 green chilli, sliced
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 2 tbsp olive oil
• 15g fresh mint, roughly torn
• 15g fresh parsley, roughly chopped
• Crusty sourdough toast, to serve
• Dressed leaves, to serve

Method

1. Warm the olive oil in a wide lidded pan over medium heat. Add the garlic, chilli and cumin and let them sizzle for a minute until fragrant — you want the cumin to bloom, not catch.
2. Add the leek and grated courgette with a pinch of salt. Cook for 4–5 minutes, stirring now and then, until the leek is soft and sweet and the courgette has given up its water.
3. Tip in the butter beans and crush about half of them roughly against the side of the pan with a wooden spoon. Stir through so they melt into the base.
4. Add the spinach a handful at a time, letting each wilt before adding the next, then stir in the peas. Cook for 2 minutes until everything is glossy and bright green. Season well with salt and plenty of black pepper.
5. Make four wells in the greens with the back of a spoon and crack an egg into each. Scatter the feta over the top, cover with a lid and cook for 8–10 minutes, until the whites are set but the yolks still wobble.
6. Pull off the heat and shower with the torn mint and parsley.