Add 5 tablespoons of the olive oil to a large sauté pan set over medium heat. Once the oil is hot, add the leeks and ½ teaspoon of salt and cook, stirring occasionally, until the leeks are soft, about 15 minutes.

Add the crushed garlic cloves and cumin, coriander, stirring occasionally, until they become aromatic, 2–3 minutes, then add the cilantro, dill, parsley, and scallions. Cook, stirring often, until the ingredients are fragrant and deep green, about 20 minutes.

Increase the heat to medium-high and add the spinach, working in batches if necessary, cooking it down between each batch to incorporate into the herbs. Add the turmeric, 1 teaspoon of salt, and a good grind of pepper. Taste for seasoning and adjust if necessary.

Add 300 milliliters of water to create a “sauce” for the eggs to cook in. Cook, stirring occasionally, until the liquid has almost completely evaporated, about 10 minutes.

Stir in the lime juice. Taste for seasoning and adjust if necessary.

Make 8 small wells in the green base. Crack an egg into each well and sprinkle them lightly with salt and pepper. Cover the dish and cook for about 3–5 minutes over low heat or until the whites are set and the yolks are runny (cook for 3–5 minutes longer if you want the yolks more firmly set).

Make the crispy garlic. While the eggs are cooking, add the remaining 3 tablespoons of oil to a small frying pan set over medium-high heat. Once the oil is sizzling hot, add the sliced garlic and cook, stirring often, until the garlic is lightly golden, 1–2 minutes. Remove the ingredients from the heat and stir in the harissa.

Spoon the crispy garlic and harissa mixture all over the eggs. Serve the shakshuka immediately with lime wedges to squeeze alongside.

Top with feta and avocado slices