Method
Step 1
Preparation: Prepare all ingredients as indicated above.
Step 2
Bacon: Place a pan onto a medium-high heat and cook the bacon for about 2 minutes on each side, until golden. Remove the bacon from the pan and set aside. Don’t discard the bacon fat.
Step 3
Shakshuka: Place the same pan back on a medium-high heat, cook the leeks in the bacon fat for 5 minutes, until softened. Add the mushrooms to the leeks and cook for 5 minutes, until golden. Add the baby spinach and swiss chard and cook for a minute, moving it around in the pan, until wilted.
Step 4
Eggs: Using a spoon, make a well for each egg (see quantity above) in the spinach and swiss chard mixture. Crack an egg into each well and season with salt and pepper to taste. Cover the pan with a lid, or tin foil, and cook for 2-3 minutes. The whites should be cooked and the yolks (yellow) should be runny.
Step 5
Serve topped with the bacon, harissa, feta, spring onions and sumac.