Green Shakshuka with Zucchini and Feta

Wash the savoy cabbage and leek, peel the onion and finely chop all three ingredients. Peel and press the garlic. Wash the zucchini, finely grate it, lightly salt it and set aside to draw out water. Roughly puree the frozen sugar snap peas together with 100 ml of water in a tall container with an immersion blender.

Heat 1 tbsp rapeseed oil in a large pan. Sauté the onion and leek in it over medium heat for 3–4 minutes. Add the garlic and sauté for another minute. Add the pea puree, the (squeezed) grated zucchini and the savoy cabbage and cook everything for 2–3 minutes. Stir in the baby spinach and let it wilt for another 1–2 minutes.

Season the vegetable mixture with salt and pepper. Reduce the heat to low to medium. Use a spoon to make 4 wells in the vegetables and carefully crack an egg into each well. Crumble the sheep's cheese (feta) over it. Cover the pan with a lid and cook everything for 4–6 minutes until the eggs have reached the desired consistency. In the meantime, finely chop the parsley.