Green Shakshuka with Rose Harissa Oil Recipe - Great British Chefs

Ingredients

• 1 onion, finely chopped
• 3 garlic cloves, grated to a paste
• 200g of cavolo nero, leaves stripped from the stalks and roughly chopped
• 220g of baby spinach
• 1 handful of chopped dill, parsley and coriander
• 2 tbsp of crème fraîche
• 4 Freshlay Farms Golden Yolker® eggs
• 200g of feta, crumbled
• vegetable oil, for cooking
• 1 tbsp of rose harissa
• 2 tbsp of olive oil
• 1 dash of lime juice
• 1 handful of pumpkin seeds, toasted
• sourdough, toasted, to serve