You may know and love the delicious brunch classic Shakshuka, but have you tried Green Shakshuka? Bursting with fresh vegetables, aromatic herbs and perfectly cooked eggs, Harrods demonstration Chef Maisie (@_hungrymoo) shows you how to create this quick and easy one-pan dish, perfect for any meal of the day. Simply serve with warm flat breads or sourdough and enjoy this fresh twist on a foodie favourite.

Method:

Put the pan on medium heat and add butter and oil.
Slice the leeks and add to the pan, cook down for a couple of minutes and then add sliced garlic and cumin for a further couple of minutes.
Whilst cooking, prep the asparagus. Snap off woody ends and then slice into one-inch pieces.
Add spinach, peas and asparagus to pan, pop on the lid and let it all steam together for a couple of minutes.
Remove the lid, mix and season to taste. Make four wells in the mixture, crack eggs into these wells then pop the lid back on and let it cook for 3-4 minutes, or until whites are set and the yolks are still soft (depending on how you like your eggs cooked). The eggs will continue cooking when you remove the pan off the heat.
Whilst the eggs are cooking, mix your yoghurt topping. Grate the garlic and lemon zest into the yoghurt, mix and taste for seasoning.
Once the eggs are cooked, top with yoghurt, dill and chives.
Serve with warm flatbreads or toasted sourdough and enjoy.