Green shakshuka with harissa & crispy shallots

It’s so simple to throw together this comforting one-pan winner for brunch or supper. You can also adapt it with any veg or herbs you have in the back of the fridge, or sprinkle in extra chilli if you like more heat. The secret ingredient here is the preserved lemon, which adds citrussy freshness. If you can’t get hold of it, you can simply use extra lemon zest.

SERVES 2-4 PREP 10 mins

COOK 20 mins EASY V

4 tbsp olive oil

2 shallots, thinly sliced

1 large onion, finely chopped

2 leeks, sliced

3 garlic cloves, crushed

2 tsp cumin seeds

1 preserved lemon, rind only, finely chopped

250g leafy greens (such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped

150g frozen peas large bunch of coriander, mint or dill (or use a mixture), chopped

4-6 eggs

½ lemon, zested and juiced

2 tbsp harissa

100g feta, crumbled (vegetarian, if needed) toast or warmed flatbreads, to serve 100g natural yogurt

1 Heat 3 tbsp oil in a deep frying pan over a medium heat and fry the shallots for 5 mins, stirring occasionally until crisp. Scoop out using a slotted spoon and set aside on a plate lined with kitchen paper. Season with a little salt.

2 Reduce the heat to medium-low, add the remaining oil to the pan and cook the onions and leeks for 10 mins until softened but not coloured. Add the garlic, cumin and preserved lemon, and stir-fry for 1-2 mins until aromatic.

3 Tip in the greens and peas, season well and stir. Cover and continue to cook until the greens have wilted, about 1 min. Stir in most of the herbs, reserving some to garnish.

4 Create four to six gaps in the mixture using the back of a spoon and crack an egg into each. Season the eggs with a pinch of salt, then cover the pan and cook for 4 mins until the whites are set and the yolks are still runny, or a bit longer according to your preference.

5 Squeeze over the lemon juice, dot with the harissa, then scatter over the feta, lemon zest, reserved herbs and crispy shallots. Serve with toast or warm flatbreads, and the yogurt on the side for everyone to help themselves.

Use It Up

A shakshuka is the best way to clear out your fridge – use up any green veg (even if it’s a little past its best), and add bits of bacon or other cured meats, if you like. Soft herbs are interchangeable here; basil, parsley, coriander, dill and mint would all work well in the mixture.