Green shakshuka with brown butter yogurt

Method

1. Heat the oil in a large, shallow, heavy-based pan. When shimmering, add the onions with some salt and cook, stirring often, over a medium heat for 30-40 minutes until well caramelised. If they start to burn, lower the heat. Add the garlic, cumin and ginger, then cook for another 3-4 minutes until fragrant.
2. Add the courgettes to the pan along with the broccoli and a splash of water, then increase the heat slightly. Cook, stirring frequently, for 5 minutes or until the veg begin to soften. Add the spring greens, cucumber and lettuces with a generous amount of salt, then cook for 3-4 minutes, mixing.
3. Make 4 indentations in the mixture and crack 2 eggs into each one. Put the lid on, turn the heat down low and cook for 10-12 minutes until the whites of the egg are almost set. Uncover, scatter over the peas and cook for 3-4 minutes more.
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4. While the eggs are cooking, prepare the yogurt. Put the butter in a pan and melt it slowly. Once melted, turn up the heat and let it foam, cooking until it begins to brown and smell biscuity. Stir the herbs into the yogurt, then stir in most of the butter. Transfer to a serving dish. Drizzle the remainder of the butter all over the dish. Once the eggs are cooked, scatter with the whole herbs and chilli flakes, squeeze over the lime, then drizzle with oil and top with the crispy shallots. Serve with the yogurt on the side and crusty bread.