Green shakshouka with pesto

1
Set your largest, deepest frying pan or skillet over medium-low heat. Add the olive oil and gently cook the onion for 5-6 minutes. Stir in the garlic then cook for 3-4 minutes more.
2
Increase the heat then, in batches, cook the kale until it starts to soften, wilt and the liquid evaporates. You will need to do this in batches. Repeat with the spinach leaves, coating the
3
leaves in the onion and garlic mixture. This process will take 8-10 minutes. Season with salt and pepper, then stir in the pesto and double cream until you have a thick mixture.
4
Reduce the heat to medium. Make 8 wells in the base and carefully crack in the eggs. Cover with a lid (or foil if you don’t have one) then slowly cook the eggs until they are done to your liking.
5
Take the shakshouka to the table and top with the sliced avocado and crumbled feta, with lime wedges for squeezing, the hot sauce and buttered toast.

Related recipes