Super Green Shakshuka
2 or 4 Manning Valley Free Range Eggs
1 leek (white part) finely sliced
1 Garlic - crushed
100gm - chopped kale
100gm - baby spinach
½ cup - frozen baby peas
1 bunch - broccolini chopped
1 tsp cumin
½ tsp oregano
½ tsp chilli flakes (optional)
2tbs lemon juice
2tbs coconut oil
½ cup natural yoghurt
Sea salt & cracked pepper
Using a large frypan, heat 1 tbs of coconut oil. Saute leeks and garlic.
Add broccoli, kale, cumin, oregano and chilli flakes, saute until tender.
Add baby peas, baby spinach & lemon juice, sauté gently until just wilted. Season with rock salt & cracked pepper.
Crack eggs in spaces on the greens and cook over low to medium heat for a few minutes. Remove when eggs have plenty of wobble. Or gently steam in frypan by adding a lid.
Top with cracked pepper & chilli flakes.
Serve on toasted sourdough or flatbread
Top with natural yogurt dollops, sliced avocado, fresh mint sprigs or sliced chilli