Zucchini Shakshuka with Avocado and Feta

To make the shakshuka:

Heat the oil in a large, deep saute pan over medium heat.

Add leeks and a large pinch of salt and cook for 5-8 minutes or until softened and slightly golden.

Add the garlic and ground coriander, and continue to cook for 1 minute until fragrant.

Add spinach, cover with a lid and cook for 2-3 minutes, until wilted - you may need to add this in several batches depending on the size of your pan.

Add the kale, diced zucchini, peas, lemon juice and TABASCO^® Green Jalapeño Sauce, and stir to combine. Reduce heat to medium/low.

Cover the pan with a lid and continue to cook, stirring occasionally, for 5 minutes until the vegetables are tender.

Remove the lid and stir through the herbs and grated zucchini. Continue to cook for another 2-3 minutes.

Using a spoon, create wells in the mixture - 1 for each egg.

Crack an egg into each well, and continue to cook over a low heat, uncovered, for 5-8 minutes, until the egg whites are mostly opaque.

Cover with the lid, remove from the heat, and allow to sit for a further 5-8 minutes. The residual heat will continue to gently cook the eggs.

To assemble:

Sprinkle with feta, avocado, leaves (if using), lemon zest and a dash more TABASCO^® Green Jalapeño Sauce.

Divide between plates, giving 1 egg to each person.

Enjoy alongside toasted sourdough, if desired.