Bring a pan of water to the boil and place garlic leaves in. Drain after 10 seconds and cool in cold water. Drain and Pat dry. Boil the shallot with the wine until the liquid has evaporated.

This shakshuka is packed full of flavours with spicy chorizo and a sprinkling of pomegranate seeds.Go the extra distance and make your own flatbreads with garlic and herb butter for an extra ...