GREEN SHAKSHUKA

PREP + COOK TIME 30 MINUTES SERVES 4

2 tablespoons olive oil

1 medium leek (350g), pale section

only, sliced thinly

1 clove garlic, sliced thinly

1 baby fennel bulb (130g), trimmed,

sliced thinly, fronds reserved

150g green kale, chopped coarsely ½ cup (125ml) vegetable stock 8 free-range eggs

½ cup (125g) drained labne

¼ cup (60g) halved spicy green olives ¼ teaspoon ground sumac

4 pita pocket breads, char-grilled

1 Heat oil in a large frying pan over medium heat; cook leek, garlic, fennel and kale, stirring occasionally, for 5 minutes or until vegetables soften. Stir in stock; bring to a simmer.

2 Using the back of a spoon, make eight shallow indents in the mixture. Break 1 egg into each hole. Cook, covered, over low heat, for 6 minutes or until egg whites are set but yolks remain runny, or until cooked to your liking. Season.

3 Top shakshuka with labne and olives; sprinkle with sumac and reserved fennel fronds. Serve with char-grilled pita bread.