A vibrant, vitamin-packed twist on the more traditional tomato-based shakshuka. Almost any mix of greens will do — in the Middle East they use wild greens and radish leaves.

Recipes adapted from To Life! Healthy Jewish Food by Jackie Rose and Judi Rose

Method

• Trim and thinly slice the leeks, spring onions and jalapeños. Heat the oil and butter in a medium non-stick or cast iron frying pan. Add the leeks, white part of the spring onions, jalapeño, and a pinch of salt. Crush the peeled garlic in a press and add to the pan. Cover and cook gently for 5-8 minutes over medium heat until the vegetables are soft.
• Gradually add the greens – they’ll wilt and fit in the pan – then sprinkle lightly with salt to preserve their vivid colour. Cook for 2-3 minutes, then add the peas and the green part of the spring onions. Mix the cornflour with the water or stock and stir it into the vegetables. Simmer, uncovered, for 5 minutes or until the greens are tender. The mixture can now be left at room temperature for up to 2 hours.
• Make 4-6 small wells in the simmering sauce. Crack the eggs into a small cup then carefully tip each one into a well, then season lightly with salt and black pepper.
• Cover the pan and poach gently until the eggs are just set, 5 minutes (they will continue to cook off the heat). Sprinkle with the feta, sumac and snipped herbs, and drizzle with a dash of extra virgin olive oil.