Diana Chan's green take on the North African breakfast standard. Brussels sprouts, zucchini and baby spinach softened in olive oil with cumin and garlic before eggs nest into the wells. A pan to crack bread over.

Shakshuka is shared territory across the Maghreb and the Levant: Tunisia, Israel, Morocco, Egypt all claim a version, all built on a tomato and pepper base with eggs poached in the sauce. Swapping in green vegetables keeps the architecture (skillet of soft vegetables, eggs poached in the wells, bread for mopping) and changes the season; this is the spring or early-summer version when the tomatoes aren't doing it yet.

The brussels sprouts need to be sliced very fine and cooked hard until the edges catch colour; the spinach goes in at the end and barely wilts. Crack the eggs into separate cups first, then slide them into wells you've made in the vegetables, cover the pan and let the residual steam set the whites while the yolks stay runny.

Finish with sliced avocado, a generous spoon of butter melting into the eggs, and a fistful of fresh coriander. Toasted sourdough alongside for dragging through the yolks.