Green Shakshuka With Asparagus, Peas & Spinach

Step 1: Heat cooking oil in a large frying pan (one with a lid) over a medium heat. Add leeks, chillies and salt and cook gently until soft and silky but not coloured. Stir in the garlic for the final minute

Step 2: Add asparagus and cumin to the pan and cook, stirring occasionally, until the asparagus is bright green and just starting to soften at the edges.

Step 3: Add spinach, frozen peas and the zest of one lemon, plus a squeeze of juice, and let everything soften together until the peas are tender. Taste and adjust the seasoning — it should be vivid and well-seasoned before the eggs go in.

Step 4: Make four wells in the greens with the back of a spoon and crack the eggs into them. Cover with the lid and cook over a low-medium heat until the whites are set but the yolks still wobble.

Step 5: Take the pan off the heat and add a small squeeze of lemon juice over the greens. Dot with tablespoons of Greek yoghurt, fresh dill, chilli oil and bring the pan to the table with 2 wholemeal flatbreads, warmed, to serve for scooping.