Shakshuka Khadra (شكشوكة خضراء) — Lebanese Green Shakshuka

Most shakshukas are red. This one is red and green, with handfuls of arugula and basil cooked into the sauce so it tastes brighter, lighter, less heavy than the standard version. Eaten straight from the pan with warm pita.

Ingredients
2 eggs
1 small onion, finely chopped
2 garlic cloves, minced
200g chopped tomatoes (fresh or tinned)
30g Arugula Baby Leaf (Crysp), roughly chopped
8 leaves fresh Basil (Crysp)
1 tbsp Peashoots (Crysp), to garnish
1 tbsp Radish Pink microgreens (Crysp), to garnish
1 tbsp olive oil
1 tsp ground cumin
1 tsp sweet paprika
Pinch of chili flakes (optional)
Salt and black pepper
1 pita, warmed

Instructions
1. Heat the olive oil in a small pan over medium. Add the onion, cook 3 minutes until softened. Add garlic, cumin, paprika, chili flakes, then stir 30 seconds until fragrant.
2. Add the chopped tomatoes, season with salt and pepper. Simmer 5 minutes until the sauce thickens slightly.
3. Stir the arugula into the sauce, it will wilt down in 1 minute. Tear in half the basil leaves.
4. Make 2 small wells in the sauce. Crack an egg into each. Cover the pan, lower the heat, cook 4 to 5 minutes until the whites are set but yolks still runny.
5. Off the heat, scatter peashoots, radish pink microgreens, and the remaining basil over the top. Don't stir, just pile them on.
6. Eat directly from the pan with warm pita. Tear, scoop, dip.