Heat oil in a large heavy-based frying pan over medium heat. Add leek and capsicum and stir until combined. Cook for 5 minutes or until softened. Stir in cumin, coriander and chilli flakes and cook for 1 minute. Add broccoli, green onion, spinach and stock. Stir until combined. Cover and cook for 2 minutes or until vegetables are just tender. Add chopped coriander and mint. Season with salt and pepper

Use a spoon to form indentations in the veggie mixture. Crack an egg into each indent. Cover and cook for 5 minutes or until egg whites are just cooked and the yolk is still wobbly. (It will continue to cook on standing.)

Meanwhile, place yoghurt into a bowl. Add harissa, salt and pepper. Swirl harissa through yoghurt. Serve shakshuka immediately, topped with harissa yoghurt and extra herbs with bread on the side