Herb and spinach green shakshuka

Pour a generous drizzle avocado/ olive oil into a large, deep frying pan with a lid (to be used later) and place over medium heat. Add the onion, and fry until soft and translucent, about 10 minutes. Add the minced garlic, smoked chilli flakes and caraway seeds, and fry, a further 3 minutes, stirring continuously. Remove the pan from the heat and set aside until needed.

Place the spinach in a blender (if your blender is too small for one batch, add ½ of the spinach at a time) and blitz with 60ml (4 tbsp) avocado/ olive oil, until the spinach is very finely chopped into a paste.

Return the pan with the onion mixture to high heat. Once the pan is hot, add the spinach paste and fry, stirring, about 5 minutes.

Place the chives, green chilli and fresh coriander in the blender, along with 60ml (4 tbsp) avocado/olive oil, and blitz until fine and pesto-like. Add the blitzed herbs, za’atar and water to the spinach mixture, and fry over medium heat, 3 minutes. Season to taste and bring the mixture to a simmer. Make a hollow in the mixture with a dessertspoon and break an egg into the hollow, then make a few more hollows and add the remaining eggs. Cover the pan with the lid and allow the eggs to poach, 6 minutes for soft, 7 for medium and 8 – 10 for hard.

Serve immediately, with grain free toast of your choice.