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Fresh and packed with flavour, start the day the right way – full of greens and tasty grub!
Heat the oven to 190°C
First, prepare the vegetables. Slice the leeks into half moons, shred the cabbage and cut the broccoli into bite size pieces. Wash the leeks and cabbage together. Wash the broccoli, keeping it separate.
Add the butter to an oven-proof frying pan and heat the pan. Once the butter is melted, add the leeks and savoy cabbage. Cook for 2 minutes until they have wilted.
Add the broccoli and peas, plus 150ml of water. Cook for a further 2-3 minutes until the water has nearly evaporated and the broccoli is tender. Add the diced red chili, crushed garlic clove and cumin and cook for a further 2 minutes.
Use a spoon to make gaps in the vegetables for where you want to add the eggs. Crack the eggs into the gaps and cook in the pan for 1-2 minutes. Transfer the pan to the oven and continue to cook for a further 3-5 minutes, so that the eggs are still runny in the middle.
Whilst the eggs are cooking, combine the yogurt, harissa, lime zest and juice and season with salt and pepper.
Once the eggs are cooked, drizzle over the yogurt mix, top with fresh coriander and spring onion. Add a squeeze of lemon (if using) and enjoy with a slice of grilled sourdough and butter.