Green goddess shakshuka

1 large courgette
4 spring onions
½ Savoy cabbage
60g baby spinach
1 x 15ml spoon oil
200g can chopped tomatoes
150g frozen peas
Black pepper
4 eggs
Pinch of smoked paprika

Optional
1 x 15ml spoon sweet chilli sauce

Chopping board, vegetable knife, colander, large frying pan and lid/tin foil, can opener, mixing spoon.

1. Prepare the ingredients:
   - wash and halve the courgette lengthways and then slice;
   - wash and slice the spring onions;
   - trim and shred the cabbage;
   - wash and drain the spinach.
2. Heat the oil in a large frying pan and sauté the courgette and the white part of the spring onion for 4-5 mins.
3. Add the cabbage and cook for a further 4 minutes.
4. Add the can of chopped tomatoes and stir.
5. Bring to simmering point.
6. Stir in the spinach and peas, then cook for a further 5 minutes.
7. Season with black pepper.
8. Make 4 small wells in the vegetables and crack an egg into each.
9. Cover with a lid or large piece of foil and cook for 5-6 minutes until the eggs are cooked through.
10. Sprinkle with the paprika and the remaining spring onion.
11. If using, drizzle with the sweet chilli sauce before serving.

• Use canned tomatoes with added herbs or garlic for a flavour change.
• Control the hob temperature to ensure the sauce does not stick or too much liquid evaporates.
• Use fresh peas or other vegetables when they are in season.
• Try other spices such as chilli powder for seasoning.

This recipe was kindly donated by Co-op Group Limited.

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