For weekend mornings when your diary is empty and you've the time to take care over preparing breakfast, Shakshuka is a wonderfully nourishing way to mix up your first meal of the day, or impress those you've invited round for brunch. This dish uses the wild garlic pesto we've also shared the recipe for this spring, and lots of delicious, seasonal greens - don't worry too much if you don't have all of the ones listed below - just use up what you have in the fridge, such as spinach or pak choi. The runny eggs, zingy garlic and floral notes from the infused honey all come together to create something you'll no doubt desire for breakfast every day!
6 eggs
1 tsp olive oil
Large bunch of British asparagus, trimmed
½ Hispi cabbage or large handful of spring greens, shredded
4-6 Cavolo Nero leaves, roughly chopped
4 tbsp wild garlic pesto
2 tbsp chopped coriander, finely chopped
1 preserved lemon, diced
1 tsp cumin seeds and pink peppercorns
1 tsp honey [infused with rose petals – optional]
1. Cook all your chopped greens in a large skillet frying pan with a little oil for 3-4 mins and add in a few large tablespoons of wild garlic pesto.
2. Next add in preserved lemon, cumin seeds and peppercorns.
3. Crack the eggs into the gaps in the pan and season with a little sea salt and cracked black pepper. Cook for 3-4 mins until whites have cooked and the yolks are still runny.
4. Drizzle with honey to serve.
