Green shakshuka with spinach, courgette and feta

Ingredients

For 1 serving

• Eggs2
• Spinach100 g
• Zucchini120 g
• Spring onions1
• Garlic1 clove
• Feta25 g
• Extra virgin olive oil2 teaspoons
• Cumin1 pinch
• Whole wheat bread1
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Wash the courgette, trim the ends and cut it into roughly 1 cm dice; thinly slice the spring onion and chop the garlic clove; wash and drain the spinach.
2. Heat the oil in a frying pan about 20 cm wide over a medium heat and sauté the spring onion, garlic and courgette for 5 minutes, until the courgette is tender and lightly golden.
3. Add the spinach, cumin and a pinch of salt and stir for 2 minutes, until the spinach has wilted.
4. Make two hollows among the vegetables, crack an egg into each and crumble the feta all around.
5. Cover and cook over a low heat for 5 minutes, until the whites are set and the yolks still soft.
6. Meanwhile, toast the wholemeal bread; finish the shakshuka with a grind of black pepper and serve with the bread.