Green shakshuka with harissa crispy shallots

Ingredients

• 4 tbsp olive oil
• 2 shallots, thinly sliced
• 1 large onion, finely chopped
• 2 leeks, sliced
• 3 garlic cloves, crushed
• 2 tsp cumin seeds
• 1 preserved lemon rind, finely chopped
• 250g leafy greens (such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped
• 150g frozen peas
• large bunch of coriander, mint or dill (or use a mixture), chopped
• 4-6 eggs
• ½ lemon, zested and juiced
• 2 tbsp harissa
• 100g feta, crumbled (vegetarian, if needed)
• toast or warmed flatbreads, to serve
• 100g natural yogurt

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