Sprout top shakshuka

HH Grazia Anna Barnett Sushi and Sprouts Sprout top bundles 1116.jpg

Feeds 4 | Preparation time -  10 minutes | Cooking time – 15 minutes

Generous glug of olive oil
1 clove of garlic- crushed and finely chopped
250g sprout tops
100g fresh spinach
1 tsp ground cumin
1 ½ tsp ground coriander
150ml crème fraiche
100g feta - crumbled
4-8 eggs –A mixture of Heritage breed duck eggs, quails eggs and hen eggs

1 green chilli – finely sliced
small bunch of dill
several sprigs of mint- leaves removed from stalk
several sprigs of coriander

Begin by heating a generous glug of oil
in a large frying pan or shallow casserole dish | Add in the garlic, sprout tops and spinach, cooking over a medium to high heat until the leaves wilt a little | Sprinkle over the ground herbs and combine | After 2-3 minutes add in several dollops of crème fraiche, crumble in the feta and then make wells or space to add your eggs | NOTE if adding in quails eggs add these a minute or two after you’ve added in the duck or hen eggs | The larger the egg the longer it will take to cook | Sprinkle over a little seasoning and cover your pan to speed up the eggs cooking or place under the grill | prepare your garnishes and sprinkle over once the eggs are cooked to your preference.