Methods

1. Heat the olive oil and ghee in a large skillet over medium heat. Add the fennel seeds and sauté until they just start to turn light golden, about 1 minute. Add the leeks and continue to cook, stirring occasionally, until they turn translucent and start to caramelize, about 3–5 minutes. Add the ginger, garlic, green chillies, garam masala, turmeric, powdered chillies and continue to cook for another 2 minutes. Add the tomatoes, preserved lemon, salt and 1/2 cup water and cook, stirring frequently, until the tomatoes start to break down, about 2–3 minutes.
2. Add half the greens and stir to coat in the spiced tomato mixture. Allow the greens to wilt for a couple minutes and then add the remaining greens, stirring again. Cover and cook until the greens are cooked through and very tender, about 15 minutes. Turn off the heat, stir in the cilantro and allow to cool for 5 minutes.
3. Transfer half of the greens to a food processer or blender along with another 1/2 cup of water and blend until smooth. Transfer the blended greens back to the skillet, mixing them with the remaining chopped greens and place back on medium heat until reheated through. If the mixture is a little thick, add a few tablespoons of water at a time until it reaches your desired consistency. Make 4 to 6 wells in the greens mixture, depending on the number of eggs you're using, and carefully break one egg into each well. Reduce the heat to medium low and cook until the egg whites are set, but the yolks remain runny, about 5–6 minutes.
4. While the eggs are cooking, make the tadka. Heat the ghee in a small skillet or saucepan over medium heat. Add the mustard seeds, cumin, fennel and whole chillies and cook, swirling the spices, until the mustard seeds start to pop and sputter, about 1 minute. Turn off the heat, add the powdered chillies and mix well.
5. To serve, spoon the tadka over the saag-shuka and garnish with fresh dill sprigs. Enjoy with warm pita, chapatis or thick slices of toasted bread.