Brimming with protein, vitamins, minerals and essential fibre, this Spring time take on a North African classic is seriously tasty.
You'll feel refreshed and full of energy after a portion of this super meal!
Eversfield Organic - Quality Organic Produce Delivered to Your Door
May 3, 2023
Spring Green Shakshuka
Rated 4.0 stars by 1 users
Servings
3
Prep Time
15 minutes
Cook Time
15 minutes
Brimming with protein, vitamins, minerals and essential fibre, this Spring time take on a North African classic is seriously tasty.
You'll feel refreshed and full of energy after a portion of this super meal!
Ingredients
-
12-15 asparagus tips
-
100g peas
-
100g broad beans
-
5 leeks, chopped
-
200g baby spinach, chopped
-
6 eggs
-
2 tbsps olive oil
-
10g butter
-
2 cloves garlic, diced
-
2 tsp cumin powder
-
handful dill, chopped
Directions
Bring a pan of lightly salted water to a boil, add the asparagus and cook for 45 seconds. Add the peas and beans and cook for another 30 seconds, then add in the spinach and cook for just 3 more seconds before tipping the veggies into a colander to drain.
Heat 2 tbsp olive oil and a knob of butter in a large frying pan. Cook the leeks and garlic until they soften before adding the cumin powder. Stir in the veg and cook for 3-4 minutes. Season to taste, then burrow out holes and crack an egg into each.
Keep cooking gently on the hob until the eggs are cooked to your preference (cover with a lid if you want to speed things up). Toss with dill and add another drizzle of olive oil before serving.