Green Shakshuka With Asparagus, Peas & Spinach
"British asparagus is one of the great food highlights of the year. It is also a source of prebiotic fibre called inulin, which feeds beneficial gut bacteria, supports digestive health and helps reduce inflammation," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
No items found.
Ingredients
- 1 tbsp cooking oil of choice
- 1 leek, trimmed and finely sliced
- 1 green chilli, finely sliced
- 1 garlic clove, thinly sliced
- 10 spears asparagus, woody ends removed, cut into 3cm pieces
- 2 handfuls frozen peas
- 4 handfuls spinach
- 1 tsp ground cumin
- 1 lemon, zested (plus a squeeze of juice)
- 4 eggs
- Pinch of salt
- 4 tablespoons Greek yoghurt
- Handful fresh dill, roughly chopped
- 1 teaspoon chilli oil or Aleppo pepper
- 2 wholemeal flatbreads, warmed
Method
- Heat cooking oil in a large frying pan (one with a lid) over a medium heat. Add leeks, chillies and salt and cook gently until soft and silky but not coloured. Stir in the garlic for the final minute
- Add asparagus and cumin to the pan and cook, stirring occasionally, until the asparagus is bright green and just starting to soften at the edges.
- Add spinach, frozen peas and the zest of one lemon, plus a squeeze of juice, and let everything soften together until the peas are tender. Taste and adjust the seasoning — it should be vivid and well-seasoned before the eggs go in.
- Make four wells in the greens with the back of a spoon and crack the eggs into them. Cover with the lid and cook over a low-medium heat until the whites are set but the yolks still wobble.
- Take the pan off the heat and add a small squeeze of lemon juice over the greens. Dot with tablespoons of Greek yoghurt, fresh dill, chilli oil and bring the pan to the table with 2 wholemeal flatbreads, warmed, to serve for scooping.
