Green shakshuka with spinach & feta

• Free range eggs (15 pack)6
• Frozen chopped spinach300g
• Leeks250g
• Garlic (4 bulbs, approx 40 cloves)2
• Ground cuminstore cupboard3g
• Greek-style salad cheese (feta)100g
• Sliced wholemeal loaf1
• Vegetable oilstore cupboard15ml

Plus salt and pepper. About £3.43 for the amounts used.

Method

1. 1

   Fry 250g sliced leeks in 1 tbsp oil in a large frying pan for 6 minutes until soft. Add 2 crushed garlic cloves and ½ tsp cumin for 1 minute.

2. 2

   Add 300g frozen spinach and a splash of water and cook until hot and wilted. Season.

3. 3

   Make 6 hollows, crack in 6 eggs, cover and cook for 5-7 minutes until the whites are set.

4. 4

   Crumble over 100g feta and serve with toasted bread from the loaf.