Green shakshuka with spinach, zucchini and yogurt

Ingredients

For 1 serving

• Eggs2
• Egg whites50 g
• Spinach150 g
• Zucchini150 g
• Spring onions2
• Garlic1 clove
• Cuminto taste
• Nonfat Greek yogurt60 g
• Extra virgin olive oil2 teaspoons
• Whole wheat pita1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Trim and slice the spring onions; chop the garlic; wash the courgettes and cut them into roughly 1 cm dice; wash the spinach.
2. Heat the oil in a large frying pan over medium heat and soften the spring onions, garlic and courgettes with the cumin for 6 minutes, until the courgettes are tender.
3. Add the spinach and cook for 2–3 minutes, stirring, until wilted; season with salt.
4. Pour the egg whites here and there among the vegetables, then make two hollows with a spoon and crack the eggs into them; cover and cook over low heat for 6 minutes, until the whites are set and the yolks still soft.
5. Meanwhile warm the wholemeal pitta in a pan; finish the shakshuka with spoonfuls of Greek yoghurt and serve with the pitta.