Green shakshuka

Preheat the oven to 150°C

Start by blanching the spinach and parsley in boiling, salted water for 30 seconds until the colour turns a vibrant green and the spinach has wilted

Immediately plunge the greens into ice water then, once cool, wring out all the water and set aside

In an ovenproof skillet, melt the butter and sauté the leeks, shallots and garlic on low heat until soft and translucent. Add the spring greens and sauté until tender

Add the white wine and cook for 1–2 minutes until the alcohol is cooked off

Blend the warm chicken stock with the blanched parsley and spinach until smooth, around 2–3 minutes

Add the stock and herb mixture to the sautéed greens. Season with salt, pepper and fresh lemon juice to taste

Make three little wells for the eggs, and pour an egg into each one. Top with the grated smoked cheddar. Transfer the skillet to the oven and cook for 5–6 minutes, or until the egg whites are set but the yolks are still runny, and the cheese has melted

Season the top of the eggs with salt and pepper, and drizzle the whole dish with olive oil. Serve with toasted bread for dipping and scooping