Green Shakshuka

Ingredients:

1 thumb-sized piece of ginger
1 small red onion
1 tsp cumin
1 small aubergine
1 small courgette
1 head of broccoli, separate into florets
300ml vegetable stock
150g peas
150g spinach or bok choi
2 spring onions
3-4 eggs
freshly chopped parsley

Method:

1. Peel and dice ginger. Peel and slice onion. Heat oil in a deep pan. Sauté ginger and onion until translucent. Add cumin.
2. Cut aubergine and courgette length-wise into quarters, then slice into 1cm-thick pieces. Add aubergine, courgette, broccoli florets and stock to pan. Cook at medium heat for about 5 minutes. Add peas, spinach and chopped spring onions. Cook for another 5 minutes.
3. Crack eggs into mixture one at a time, making sure they’re evenly spaced. Cover pan for 10 minutes, until eggs are cooked. Sprinkle parsley over dish and serve, preferably with some crusty bread.