Spicy Cabbage Shakshouka

I never throw away food, it is too precious a gift to not appreciate, so I am always looking for new ways to enjoy an ingredient. This is fast, delicious, comfort food, and a different way to use leftover roasted cabbage: mingled with fresh eggs from a neighbour's happy, well fed, free roaming chickens, oil rusks, and parsley for some freshness.

Heat a non-stick pan over medium heat and add some olive oil and:

• Ginger, finely cut 1 tbsp

• Garlic, finely cut 1 tbsp

and store around the pan gently for a few seconds. Then add:

• 2 roasted Cabbage wedges (I use this recipe, so it is tomatoe-y, aromatic, and spicy) which have been placed on a cutting board and passed over with a knife for bite size pieces,

and move around for a few seconds to mix everything and cover the pan surface. Stir in:

• Oil rusks, broken down to small pieces, enough to scatter evenly over the cabbage (a handful)

and break on top:

• 2 eggs (carefully, you want the yolk intact!)

Cover the pan with a fitting lid, turn heat down to medium - low and cook the eggs for about 4 minutes. Lift the lid to test the white part is set, but yolk still runny. When ready, off heat sprinkle:

• Parsley, chopped

• Sea salt flakes, to taste

• Black pepper, freshly ground