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Spring Green Shakshuka

A vibrant, dairy-free spring green shakshuka made with eggs and fresh veggies for a wholesome veggie breakfast.

Prep: 10 mins

Cook:15 mins

Level: Beginner

Serves: 2

Contains: Eggs, soya.

Ingredients

  • 12 asparagus spears

  • ¾ cup (120g) green peas

  • ¾ cup (120g) edamame beans

  • 7 oz. (200g) spinach, shredded

  • salt & pepper

  • 2 tbsp. olive oil

  • 3 leeks, sliced

  • 2 cloves garlic, minced

  • 2 tsp. cumin seeds

  • 4 eggs

  • 1 tbsp. dill, chopped

  • pinch chili flakes

Method

  • Bring a pot of salted water to a boil then add the asparagus and cook for 30 seconds.

  • Add the green peas and edamame beans and cook for another 30 seconds, then add in the spinach and cook for

    a few more seconds, until wilted.

    Drain the vegetables into a colander.

  • Heat the olive oil in a large pan over a medium heat. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the drained vegetables and cook for 3-4 minutes. Season with salt and pepper, and create 4 craters in the vegetables for the eggs. Crack one egg into each of the craters.

  • Cover the pan with a lid, and continue to cook until the eggs are cooked to your liking. To serve, scatter over the dill and chili flakes.

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