When Sarit Packer and Itamar Srulovich of London’s Honey & Co. restaurants want to get breakfast—or dinner—on the table quickly, they often turn to green shakshuka. It's just like tomato-based shakshuka, or eggs braised in tomato sauce, but with wilted greens instead of tomato sauce. Watch how the chefs cook down leeks (spring onions would also work) with garlic, then wilt spinach (any greens will do) to make a steamy bed for eggs. Next they create wells in the braise for the eggs. Then it's as simple as cracking, seasoning and covering, and a fast, flavorful, filling meal is on the table in 10 minutes. Serve with bread or pita and a bit of yogurt.
The world of fermentation.