Recipe of the week: Green shakshuka by Josh Katz

The key to any shakshuka, red, green or otherwise, is to cook your eggs with the lid on, rather than baking them in the oven, so that they steam, leaving you with cooked whites and runny yolks. In short, don't overcook the eggs.

• 60ml extra-virgin olive oil
• 200g Swiss chard, stalks and leaves separated, stalks chopped, leaves roughly torn
• 2 small banana shallots, finely chopped
• 2 garlic cloves, thinly sliced
• 100g spinach
• 4 eggs
• 50g Green harissa (see below)
• 40g Greek yogurt
• 20g pomegranate seeds
• ½tbs pine nuts, toasted
• Few coriander leaves
• Flaked sea salt and ground black pepper
• Grilled sourdough or pita breads, to serve

Warm the olive oil in a heavy-based saucepan that has a lid over medium-low heat and cook the chard stalks, shallots and garlic for 7-10 minutes, or until soft and translucent. Add the chard leaves and spinach and cook for 4-5 minutes, just until they begin to wilt. Season with salt and black pepper.

Make four small wells in the pan and crack an egg into each one, being careful not to break the yolk. If you do, don't worry, just carry on regardless. Season the eggs, cover the pan with the lid and cook for 3-5 minutes, or until the egg whites are just cooked through and the yolks are still runny.

Dot the green harissa and yogurt around the pan, sprinkle the pomegranate seeds and pine nuts over the top and garnish with picked coriander leaves.

Finish with an obligatory drizzle of olive oil and serve piping hot, with grilled sourdough or pita bread.

Green harissa recipe

Makes about 300g

• 5 Thai green chillies, deseeded and roughly chopped

• 3 garlic cloves, minced or grated

• 2tbs capers, drained

• 1tsp salt

• ½tsp cumin seeds, toasted

• ½tsp coriander seeds, toasted

• ½tsp fennel seeds

• ½tbs lemon juice, plus extra to taste

• 25g picked coriander

• 25g picked flat leaf parsley

• 50ml olive oil

• ½tbs honey

• Flaked sea salt and ground black pepper

Combine the chillies, garlic, capers and salt in a mortar and pestle, and pound to a rough paste. Add the toasted seeds and lemon juice, and continue to pound until incorporated.

Add the coriander and flat leaf parsley and continue to pound, gradually adding the olive oil. The harissa will be thick and chunky and you may not need all of the oil.

Stir through the honey and check for seasoning, adding more salt or lemon juice if necessary.