Shakshuka Curry with Greek-Style Cheese

Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the garlic with the ginger paste and chili pepper for 1 minute (see Tip). Add the curry spices and fry for another minute.

Tip: use a deep frying pan with a thick base, as this will heat more evenly and the eggs will poach more easily. If you are cooking for more than three people, use more pans as necessary.

Add the leek and the fennel and fry for 3 - 5 minutes. Meanwhile, prepare the stock, then add this to the pan along with the coconut milk. Mix well to combine and cook for 3 - 4 minutes, then stir in the spinach and allow to wilt and reduce. Season to taste with salt and pepper.

Make small wells in the vegetable mixture for each egg. Crack the eggs into the wells so as to mostly submerge them with the sauce, then cover with the lid and allow to poach for 8 - 10 minutes (see Tip). If necessary, remove the lid halfway through cooking so as to allow any excess liquid to evaporate. 

Tip: the eggs are done when the whites are opaque and the yolks are still soft. However, you can also poach for more time if you'd prefer the yolks to be more well-done.

Bake the pitas for 4 - 6 minutes. Cut the lime into wedges and crumble the cheese into a small bowl.