Green Spring Shakshuka with Feta

Prepare the vegetables: Wash 150 g of raw leek thoroughly to remove grit, then slice the white and light green parts thinly. Peel and mince 3 cloves of garlic. Wash 150 g of raw spinach, 15 g of fresh dill, and 15 g of fresh parsley. Finely chop the dill and parsley, keeping them separate. Zest the lemon to yield 1 tsp of zest, then cut it in half and squeeze to yield 1 tbsp of fresh juice.

Rinse and drain 200 g of cannellini beans in a colander.

Heat 15 ml of olive oil in a medium skillet over medium heat. Add the 150 g of sliced leeks and a pinch of salt. Sauté for 8 to 10 minutes, stirring occasionally, until the leeks are soft, sweet, and lightly caramelized.

Add the minced garlic, 1 tsp of ground cumin, and 1 tsp of ground coriander to the skillet. Cook for 1 to 2 minutes, stirring constantly, until the spices are highly fragrant but not burnt.

Stir in the 200 g of rinsed cannellini beans, 100 g of frozen peas, and 150 g of raw spinach. Pour in 60 ml of water. Cook for 3 to 4 minutes, tossing gently, until the spinach is fully wilted and the peas are bright green and tender.

Stir in half of the chopped dill (7.5 g), half of the chopped parsley (7.5 g), 1 tsp of lemon zest, and 1 tbsp of lemon juice. Season the green mixture to taste with salt and black pepper.

Use a large spoon to create 4 small wells in the green bean and spinach mixture. Carefully crack 1 raw egg into each of the 4 wells. Season the top of each egg with a tiny pinch of salt.

Cover the skillet tightly with a lid and reduce the heat to low. Cook undisturbed for 5 to 7 minutes, or until the egg whites are completely opaque and set, but the yolks remain soft and runny.

While the eggs are poaching, toast 20 g of raw pumpkin seeds in a small dry skillet over medium heat for 2 to 3 minutes until they begin to pop and smell nutty. Toast 180 g of sourdough bread slices in a toaster or under a broiler.

Remove the shakshuka skillet from the heat. Crumble 80 g of feta cheese over the top. Garnish with the remaining 7.5 g of dill, 7.5 g of parsley, and the toasted pumpkin seeds. Dollop 80 g of fat-free Greek yogurt on top and drizzle with an additional 5 ml of olive oil. Serve immediately directly from the pan with the toasted sourdough bread on the side.