Now a familiar fixture on many breakfast menus, the traditional shakshuka, is usually based on a sauce of tomatoes, peppers and onions. I’ve replaced them with a mix of vibrant green vegetables for an English twist. Serve with pita bread.
- Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds.
- Add the peas and beans and cook for another 30 seconds, then add in the kale and cook for 2 seconds more before tipping everything out into a colander to drain. Refresh under cold water. Set aside.
- Heat the olive oil in a large frying pan.
- Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook for 2 minutes.
- Season, then make holes for as many eggs as you want and crack an egg into each space.
- Keep cooking gently on the hob until the eggs are cooked as you like them (cover with a lid if you want to speed things up).
- Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.
