Green shakshuka with spinach & feta

• Free range eggs6
• Frozen chopped spinach300g
• Leeks250g
• Garlic2 cloves
• Ground cuminstore cupboard½ tsp (2.5g)
• Greek-style salad cheese (feta)100g
• Sliced wholemeal breadto serve
• Vegetable oilstore cupboard1 tbsp (15ml)

Plus salt and pepper. About £3.56 for the amounts used.

Method

1. 1

   Fry 250g sliced leeks in 1 tbsp oil in a large frying pan for 6 minutes until soft. Add 2 crushed garlic cloves and ½ tsp cumin for 1 minute.

2. 2

   Add 300g frozen spinach and a splash of water and cook until hot and wilted. Season.

3. 3

   Make 6 hollows, crack in 6 eggs, cover and cook for 5-7 minutes until the whites are set.

4. 4

   Crumble over 100g feta and serve with toasted bread from the loaf.