Green Shakshuka with Herbs & Feta

• 200 gbaby spinach
• 150 gfrozen peas, thawed
• 200 gcourgette, coarsely grated
• 4eggs
• 80 gfeta, crumbled
• 1green chilli, sliced
• 2cloves garlic, crushed
• 1 tspground cumin
• 2 tbspolive oil
• 15 gfresh mint, roughly torn
• 15 gfresh parsley, roughly chopped
• 240 gdrained butter beans (from one 400 g tin), rinsed
• 1leek, finely sliced
• Fine salt, to taste
• 100 gmixed salad leaves, optional (optional)
• Black pepper, to taste

Method

1. 1Warm the olive oil in a wide lidded pan over medium heat. Add the leek and grated courgette with a pinch of salt and cook for 7–8 minutes until softened and most of the courgette water has evaporated.
2. 2Stir in the garlic, chilli and cumin and cook for 1 minute until fragrant.
3. 3Tip 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. 4Add 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. 5Make 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. 6Pull off the heat and scatter with the torn mint and chopped parsley. Serve with the optional salad leaves if using.

Per serving

kcal

634

protein

40.1g

fibre

16.3g

carbs

39.7g

fat

35.9g