Ingredients
4 tablespoons of olive oil
2 shallots, thinly sliced
1 large onion, finely chopped
2 leeks, sliced
3 cloves of garlic, crushed
2 teaspoons of cumin seeds
1 candied lemon zest, finely chopped
250 g leafy vegetables (such as spinach, spring greens or cavolo nero), tough stems removed, leaves roughly chopped
150 g frozen peas
large bunch of cilantro, mint or dill (or use a mix), chopped
4-6 eggs
½ lemon, zested and squeezed
2 tablespoons of harissa
100 g crumbled feta (vegetarian, if necessary)
warmed toast or flatbread, to serve
100g of natural yogurt

Method
STEP 1
Heat 3 tablespoons of oil in a frying pan over medium heat and fry the shallots for 5 minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside on a plate covered with absorbent paper. Season with a little salt.

2ND STEP
Reduce the heat to medium-low, add the remaining oil to the pan and fry the onions and leeks for 10 minutes until softened but not colored. Add the garlic, cumin and preserved lemon and sauté for 1 to 2 minutes until aromatic.

STEP 3
Add the green vegetables and peas, season well and stir. Cover and continue cooking until the vegetables are wilted, about 1 minute. Stir in most of the herbs, reserving a few for garnish.

STEP 4
Create four to six holes in the mixture using the back of a spoon and crack an egg into each. Season the eggs with a pinch of salt, then cover the pan and cook for 4 minutes until the whites are set and the yolks are still runny, or a little longer if you prefer.

STEP 5
Squeeze the lemon juice, sprinkle with harissa, then sprinkle with feta, lemon zest, reserved herbs and crispy shallots. Serve with toast or warm flatbreads and the yogurt on the side so everyone can help themselves.

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