This green alternative to my spicy bean and tomato shakshuka is a healthy and hearty wake up meal and includes a kick of ginger. The crumbled feta topping is an additional indulgence but can easily be omitted.
1 tsp cumin seeds
1 tsp coriander seeds
2 tbsp olive oil
1 leek, chopped thin
2 celery stalks, finely chopped
1 clove garlic, minced
1.5cm fresh ginger, finely grated
1 tsp dried oregano
1 tsp chilli flakes
Salt, pepper to season
4 fresh, free-rang eggs
2 spring onions, finely chopped
Fresh mint, roughly chopped
1. In a large frying pan, toast the cumin and coriander seeds for a few minutes until fragrant then set aside.
2. In the same pan, heat the olive oil and add the celery and leek with a good pinch of salt, cooking for 5-8 minutes until slightly softened. Add the spinach, garlic, ginger, dried spices, seeds back in and fry for 2 minutes coating the vegetables and allowing the spinach to wilt. Season with salt and pepper to taste.
3. Make 4 holes in the mix and crack the eggs into each one. On a medium heat, cook for 2 minutes then cover with a lid and cook for another 3-5 minutes to steam the whites, keeping an eye on them as they turn opaque and solid. Remove the lid and sprinkle each egg with sea salt flakes, black pepper and extra chilli flakes.
4. Scatter over the spring onions, shredded mint, crumbled feta and pomegranate seeds to serve with crusty bread.