Shakshuka is Hebrew for 'all mixed up', and while it's traditionally a tomato-based dish, this green twist freshens it up and shows off those beautiful golden Burford Brown yolks. The perfect dish for brunch, lunch or supper.
4 Clarence Court Burford Browns eggs
4 spring onions
1 clove of garlic
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
100 g cavolo nero
½ a lemon
100 g baby spinach
50 g frozen peas
1 teaspoon of chilli flakes
Trim and roughly chop the spring onions, then peel and finely chop the garlic.
Add a good lug of oil to a large frying pan and fry the spring onion and garlic over a medium-low heat until softened and golden, then add in the coriander seeds and oregano.
Remove and discard the stalks from the cavolo nero and roughly slice the leaves. Add to the pan with the lemon juice, stirring while it wilts.
Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
Sprinkle the chilli flakes over the eggs and serve straight away.