GREEN SHAKSHUKA RECIPES

1. Trim and roughly chop the spring onions, then peel and finely chop the garlic.
2. In a large frying pan, toast the cumin and coriander seeds for 1 to 2 minutes, or until golden and fragrant. Transfer to a pestle and mortar and bash with the oregano and 1 pinch of sea salt until fine.
3. Add a good lug of oil to the frying pan and fry the spring onion and garlic over a medium-low heat until softened and golden. Add the spice mix, stir and cook for another minute.
4. Remove and discard the stalks from the cavolo nero and roughly slice the leaves. Add to the pan with the lemon juice, stirring while it wilts.
5. Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
6. Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
7. Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Crumble over the feta and serve straight away.

Place the lentils in a large saucepan. Cover with the stock and boil for 10 minutes. Lower the heat and cover, simmering gently, for 10-15 minutes until tender.

Meanwhile, heat the oil over a medium heat in a large sauté pan. Add the onions and celery, lower the heat, and cook for 10 minutes until the onions have softened and just start to colour. Add the minced garlic and mushrooms and sauté for another 3 minutes. Add the cumin, diced red chilli and a few fresh gratings of nutmeg and cook for an additional 2-3 minutes. Add half the kale and, as it starts to shrink down, add the rest of the kale and cook for 8-10 minutes until wilted.

Drain the lentils, add them to the kale mixture and stir through, seasoning lightly. Pat down the mixture and create 4 wells evenly spaced apart. Carefully crack an egg into each well. Cover the pan, then cook on low for 8-10 minutes, until the whites are set and the yolks are nice and runny.

Once the eggs are cooked, remove from the heat and sprinkle over the feta, parsley and thinly sliced red chilli with some freshly cracked black pepper. Serve with lots of lovely crusty bread.

Place the lentils in a large saucepan. Cover with the stock and boil for 10 minutes. Lower the heat and cover, simmering gently, for 10-15 minutes until tender.

Meanwhile, heat the oil over a medium heat in a large sauté pan. Add the onions and celery, lower the heat, and cook for 10 minutes until the onions have softened and just start to colour. Add the minced garlic and mushrooms and sauté for another 3 minutes. Add the cumin, diced red chilli and a few fresh gratings of nutmeg and cook for an additional 2-3 minutes. Add half the kale and, as it starts to shrink down, add the rest of the kale and cook for 8-10 minutes until wilted.

Drain the lentils, add them to the kale mixture and stir through, seasoning lightly. Pat down the mixture and create 4 wells evenly spaced apart. Carefully crack an egg into each well. Cover the pan, then cook on low for 8-10 minutes, until the whites are set and the yolks are nice and runny.

Once the eggs are cooked, remove from the heat and sprinkle over the feta, parsley and thinly sliced red chilli with some freshly cracked black pepper. Serve with lots of lovely crusty bread.