Miguel Barclay’s green shakshuka
- A few spring onions, chopped
- Handful frozen peas
- Handful spinach
- 1 egg
- 20g feta, crumbled
- 2tsp olive oil
Pan-fry the spring onions in the oil over a medium heat for 2 mins.
Meanwhile, defrost the peas in a colander under the hot tap.
Add the peas to the pan with the spinach, and fry for 1 min.
Crack the egg on top of the veg and cover the pan. After about 3 mins, when the egg white is cooked but the yolk is still runny, remove from the heat, sprinkle over the feta and some black pepper. Serve from the pan.