Get-out-of-bed shakshuka

30 MINUTES | SERVES 4 | EASY |

VLC

I know why baked eggs have become so popular recently – it’s because they’re versatile and delicious. Whether you serve them with tomatoes in a ramekin or, as in this case, with loads of green goodness, breakfast will never be the same again. This energy-boosting recipe will definitely set you up for the day.

spring greens 200g, shredded

kale 100g, shredded

butter 25g

olive oil 1-2 tbsp

spring onions a bunch, sliced

green pepper 1, diced

frozen peas 150g

eggs 4

feta 80g, crumbled

red chilli Ω, deseeded and diced

dill chopped to make 2 tbsp

smoked paprika Ω tsp toasted sourdough or flatbread to serve

• Wilt the spring greens and kale in a large pan set over a medium heat along with the butter, then remove from the pan. Carefully squeeze out any liquid and set aside.

• Drain off any liquid from the pan, then add the oil and allow it to warm up over a medium heat. Gently fry the spring onions, pepper and peas fry for 3-4 minutes. Return the greens to the pan, season and mix well.

• Make four wells in the mixture, then crack an egg into each. Cover with a lid and cook for 8-10 minutes (or 15-20 minutes if following the slow-cooker method below), until the egg whites are set.

• Sprinkle over the feta, chilli, dill and paprika, then bring the pan straight to the table for everyone to enjoy with toast.

SLOW COOKER

Grease the slow cooker with a little oil or cooking spray. Follow step 1 as above. Put the wilted greens, spring onions, pepper and peas into a slow cooker, then season and stir well. Put on the lid and cook on the high setting for 2 hours. Then follow steps 3-4 as above.

PER SERVING 304 KCALS | FAT 21.6G

SATURATES 8.6G | CARBS 8.5G | SUGARS 6.4G

FIBRE 6.7G | PROTEIN 15.7G | SALT 0.9G