Time: 35 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

200g streaky bacon – cut in half

100g baby spinach – remove stalks, slice (4cm)

200g Swiss Chard – remove stalks, slice (4cm)

2 leeks – cut off ends, slice (½ cm)

250g button mushrooms – slice thinly

100g Fairview Feta – crumble

4 eggs

4 spring onions – slice thinly at an angle

1/2 tsp sumac

4 tbsp harissa

salt & black pepper (from your pantry)

Ingredients for 2 servings:

100g streaky bacon – cut in half

50g baby spinach – remove stalks, slice (4cm)

100g Swiss Chard – remove stalks, slice (4cm)

1 leeks – cut off ends, slice (½ cm)

125g button mushrooms – slice thinly

50g Fairview Feta – crumble

2 eggs

2 spring onions – slice thinly at an angle

1/4 tsp sumac

2 tbsp harissa

salt & black pepper (from your pantry)

Preparation: Prepare all ingredients as indicated below.

Bacon: Place a pan onto a medium-high heat and cook the bacon for about 2 minutes on each side, until golden. Remove the bacon from the pan and set aside. Don’t discard the bacon fat.

Shakshuka: Place the same pan back on a medium-high heat, cook the leeks in the bacon fat for 5 minutes, until softened. Add the mushrooms to the leeks and cook for 5 minutes, until golden. Add the baby spinach and swiss chard and cook for a minute, moving it around in the pan, until wilted.

Eggs: Using a spoon, make a well for each egg (see quantity above) in the spinach and swiss chard mixture. Crack an egg into each well and season with salt and pepper to taste. Cover the pan with a lid, or tin foil, and cook for 2-3 minutes. The whites should be cooked and the yolks (yellow) should be runny.

Serve topped with the bacon, harissa, feta, spring onions and sumac.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Yum: Bacon Shakshuka – Banting