Green Shakshuka with Leeks and Peas
Makes 2 servings

INGREDIENTS
4 large, about 220 g Egg
200 g Leek
300 g Spinach (It is a full bag, and it cooks down to a few spoonfuls.)
120 g Frozen peas
60 g Greek yogurt, 5% fat
10 g Olive oil
2 cloves, about 6 g Garlic
1 tsp Ground cumin
A pinch Chilli flakes
A handful, chopped Fresh dill
Half a lemon Lemon juice

METHOD
1. Cook the sliced leeks in the oil over a medium heat for ten minutes until soft and sweet, then add the garlic and cumin.
2. Add the spinach in handfuls, letting each wilt before the next, then the peas and a pinch of salt. Cook until any liquid has gone.
3. Make four hollows, crack in the eggs, cover and cook on a low heat for six minutes until the whites are set.
4. Spoon the yogurt over, add the lemon, chilli flakes and dill.

Contains milk and eggs.

RECIPE NOTES
The pan needs to be nearly dry before the eggs go in. Watery greens make watery eggs.
At 347 kcal this is on the light side for dinner. Toast underneath is the usual fix, at 120 kcal a slice of sourdough.

Full recipe: https://www.getfuel8.com/recipes/green-shakshuka-leeks-peas
