The finished recipe. Green Shakshuka with Leeks and PeasIngredients 1 to 6. 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 oilIngredients 7 to 11. 2 cloves, about 6 g Garlic. 1 tsp Ground cumin. A pinch Chilli flakes. A handful, chopped Fresh dill. Half a lemon Lemon juiceStep 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.Step 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.Step 3. Make four hollows, crack in the eggs, cover and cook on a low heat for six minutes until the whites are set.Step 4. Spoon the yogurt over, add the lemon, chilli flakes and dill.
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