Method

1. Preheat oven to 180°C. Line an oven tray with baking paper.
2. Place bread cubes, seeds and 2 teaspoons of the oil in a small bowl; toss well to coat. Spread mixture evenly onto lined tray. Bake for 8-10 minutes or until lightly browned; cool on tray.
3. Toss through feta.
4. Heat remaining oil in a medium saucepan over medium heat; cook onion, stirring, for 3 minutes or until softened. Add garlic; cook, stirring, for 30 seconds.
5. Add the broccoli and stock; bring to the boil. Reduce heat; simmer for 5 minutes or until softened slightly.
6. Place half the broccoli mixture and two-thirds of the spinach in a blender or food processor; blend until smooth. Return to saucepan. Add remaining spinach; stir until just wilted.
7. Transfer green vegetable mixture to a medium frying pan; bring to a simmer over medium heat. Reduce heat to low. Using the back of a spoon, make four shallow indents in the mixture; break an egg into each hollow. Cover with lid; cook for 8 minutes or until whites are just set and yolks are still a little soft, or until cooked to your liking.
8. Meanwhile, make tahini yoghurt: Combine ingredients in a small bowl; season with freshly ground black pepper.
9. Serve shakshuka topped with feta croûtons and tahini yoghurt. Season with pepper.