Spicy Green Shakshouka

4 cups fresh baby spinach

2 cups chopped kale

1 medium leek, diced

1 cup frozen peas

4 eggs

2 tbsp olive oil

4 tbsp natural yogurt

1 tbsp coriander, chopped

1 tsp mint, chopped

salt & pepper to taste

Heat the oil in a pan on a medium heat and sauté the peas & leeks until soft

Add the chopped kale and spinach then heat until wilted

Stir in 2 tbsp of TABASCO® brand Green Jalapeño Pepper Sauce

Make a well in four areas of the mixture and crack the eggs into these

Cover the pan with a lid and heat until the eggs are cooked to your liking

Meanwhile mix together the yogurt, coriander, mint and remaining TABASCO® brand Green Jalapeño Pepper Sauce

Serve the shakshouka topped with the yogurt dressing drizzled over the dish

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