Green Shakshuka with Spinach and Feta

Warm the olive oil in a 26 cm lidded skillet over medium heat. Add the leeks and half the salt, then cook for about 10 minutes, stirring often, until soft and sweet but not browned.

Add the garlic, cumin and fennel seeds, and cook for 1 minute. Add the spinach by handfuls, letting each addition wilt before adding the next.

Stir in the peas and cream. Simmer for 3 minutes, then add the parsley, half the dill, lemon zest, 1 tablespoon lemon juice and black pepper.

Transfer half of the green mixture to a blender and blend until smooth. Return it to the skillet and stir until the sauce is thick enough to hold shallow wells.

Make four wells in the sauce and crack an egg into each one. Cover and cook over low heat for 6 to 8 minutes, until the whites are set but the yolks are still soft.

Scatter over the feta, chilli flakes and the remaining dill. Drizzle with a little olive oil and serve immediately with toasted flatbread.