Seasonal Green Shaksuhka

• 1 red onion, sliced fine

• 1 clove of garlic, minced

• 1 tsp cumin powder

• ½ tsp coriander powder

• extra virgin olive oil, Cobram Estate

• 100 g Kale, cleaned and sliced

• 1 lemon, juice and rind

• 100 g baby spinach

• 50 g frozen peas

• 1 bunch broccolini

• 4 large free-range eggs

• ½ a bunch of mint

• ½ a bunch of dill

• 40 g greek yogurt

• 1 avocado

• 1 red chilli

• Add a good lug of oil to the frying pan and fry the red onion and garlic over a medium-low heat until softened and golden. Add the cumin and coriander powder, then stir and cook for another minute.

• Add broccoli and kale to the pan and cook for 3 minutes until wilted and tender, then add lemon juice, rind and cook.
• 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.

• 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.

• Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Add a dollop of greek yogurt, sliced avocado and sliced chili. Serve straight away.

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