Green coconut shakshuka

Ingredients:

• Glug olive oil 
• 1 onion, sliced 
• 1 packet (4) large leeks, sliced 
• 1 tsp (5ml) mustard seeds (black or yellow) 
• 1 tsp (5ml) cumin seeds 
• ½ tsp (3ml) each ground coriander and ground cumin 
• 1 packet (300g) baby spinach (or Swiss chard) 
• 1 cup (250ml) frozen peas 
• 2 cans (400g each) lite coconut milk 
• 4-6 eggs 
• ½ packet (10g) each dill and coriander, chopped 
• Sesame seeds and yoghurt, for serving (optional) 

Method

1. Heat oil in a pan and sauté onion and leek until softened. 
2. Add spices and sauté until fragrant, about 2 minutes. 
3. Stir in spinach, peas and coconut milk and simmer for 3-5 minutes to infuse and reduce. 
4. Create indents in the mixture and gently break eggs into the “nests”.  
5. Cover and simmer for 6-8 minutes for medium-done eggs. 
6. Sprinkle with fresh herbs and sesame seeds, and serve with a dollop of yoghurt. 

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