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Add a dash of oil to a large frying pan or skillet and, once hot, add the onion. Cook until soft but not coloured, around 5 minutes
Add the garlic and cook for a minute or so longer, stirring
Add the cavolo nero and cook until starting to wilt, around 5 minutes. Add the spinach and allow that to wilt down too, then finally add the herbs and allow those to wilt down
Stir through the crème fraîche, then season with salt and pepper
Make 4 wells in the spinach mixture and crack in the eggs. Crumble over the feta, then pop a lid on and allow the eggs to cook gently to your liking
Combine the harissa, olive oil and lime juice and mix well. Drizzle over the shakshuka before serving and scatter over the pumpkin seeds. Serve with toasted sourdough