Spring Shakshuka

This shakshuka is a little different from the traditional North African version using tomatoes, as we’ve boosted the seasonal greens and added lentils for a protein punch. Hands-on time 20min. Cooking time about 25min. Serves 4

 2tbsp olive oil

 2 leeks, finely sliced

 Small handful coriander

 3 garlic cloves, crushed

 2tsp cumin seeds

 200g asparagus, woody ends snapped off, cut into rough 3cm pieces

 75g baby spinach

 100g fresh or frozen broad beans, podded

 250g pouch cooked puy lentils, we used Merchant Gourmet  Juice 1/2 lemon

 4 medium eggs

FOR THE TAHINI YOGURT, OPTIONAL  125g Greek-style yogurt  1-2tbsp tahini, to taste

1 Heat the oil in a large shallow casserole dish or frying pan (that has a lid) over medium heat. Add the leeks and cook for 5min, until softened. Pick the leaves from the coriander and set aside for later; finely chop the stalks. Add the coriander stalks, garlic and cumin seeds to the dish/pan and cook for 2min, until fragrant.

2 Add the asparagus and cook for 3-5min, until just tender. Stir in the spinach, broad beans, lentils, lemon juice and some seasoning and cook, stirring, until the spinach has wilted.

3 Reduce heat to low, make 4 wells in the mixture and crack an egg into each well. Cover and cook for 5-8min, or until the egg whites are set but the yolks are still runny.

4 Meanwhile, in a small bowl, mix the tahini yogurt ingredients, if making, with some seasoning. Scatter the reserved coriander leaves over the shakshuka and serve with the tahini yogurt, if made.

PER SERVING (with tahini yogurt) 337cals, 21g protein, 19g fat (5g saturates), 17g carbs

(5g total sugars), 10g fibre