Green shakshuka

• 1 medium leek
• 1 small courgette
• 0.5 bunches of spring onions
• 6 g curly parsley
• 1 tablespoon fresh chives
• 1 tablespoon fresh coriander
• 200 g spinach leaves
• 6 g feta
• 2 medium avocados
• 4 slices of sourdough
• 1 tablespoon olive oil
• 15 g unsalted butter
• 0.5 teaspoons red chilli flakes
• Salt, pepper
• 0.5 squeezed lemons
• 4 large eggs

Wash the leek, cut it in half lengthways and chop. Wash and cut the courgette into semi-circles. Rinse and chop the spring onions, curly parsley, chives and coriander. Rinse and drain the spinach leaves. Crumble the feta. Peel, pit and chop up the avocados.

Heat a pan and wait until the Thermal-Signal has turned completely solid red before adding your ingredients.

Meanwhile, brush both sides of each bread slice with a bit of olive oil. Toast them on each side in the pan until crispy, around 2 minutes. Remove from the heat and set aside.

Next, heat the butter in the pan over a medium heat until melted, but don't let it brown. Then, add the leek and chilli flakes. Cook whilst stirring for 5 minutes.

Add the courgettes and spring onions, then continue cooking for 5 minutes.

Add the spinach leaves, then season with salt and pepper to taste and mix together. Cook the spinach for around 4 minutes until wilted. Mix in the fresh parsley and lemon juice and cook for another 1 minute.

Make 4 small wells in the pan and carefully break an egg into each one. Season each egg with salt, pepper and a pinch of chilli. Cook for around 10 minutes until the whites are set and the yolks are done as desired.

Remove the pan from the heat and garnish with crumbled feta, chives and coriander.

To serve, place an egg and some green shakshuka on a piece of toasted bread, with the pieces of avocado, chives and coriander.