This Spring Greens Shakshuka is a delicious combination of fiber and protein. Its nutrients contribute to overall immune system and digestive health.


12 asparagus tips

100g peas

100g double-podded broad beans

200g spinach, shredded

olive oil


6 baby leeks, sliced

2 cloves garlic, sliced

2 tsp cumin seeds

4-6 eggs

a handful of dill, chopped

a pinch of chili flakes (optional)


Bring a pan of salted water to a boil, then add the asparagus and cook for 30 seconds. Add the peas and beans and cook for another 30 seconds, then add in the spinach and cook for 2 seconds more before tipping everything out into a colander to drain.

Heat 2 tbsp olive oil and 1 tbsp of butter in a large frying pan. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook for 3-4 minutes. Season, make holes for as many eggs as possible, and crack an egg into each space.

Cook gently until the eggs are done to your liking (cover with a lid if you want to speed things up). Scatter dill and chili flakes on top, and add another drizzle of olive oil before serving.


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