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- Spring greens shakshuka
Spring greens shakshuka
- Janine Ratcliffe
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Serves 2-3
Easy
Total time: 30 mins
A star rating of 4 out of 5.2 ratingsRate
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Shakshuka, traditionally a North African dish, is typically comprised of spices, eggs and tomatoes, but here we've decided to mix things up a little... make it green and healthy with asparagus tips and broad beans
Gluten free
Vegetarian
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This shakshuka is loaded with plenty of gut-healthy fibre, protein, vitamins and minerals. Try more breakfasts for a healthy gut. Also check out our Whip up this curried shakshuka, then check out our classic shakshuka, vegan shakshuka and meatball shakshuka.
Ingredients
Nutrition
-
12 asparagus tips
-
100g peas
-
100g double-podded broad beans
-
200g spinach
shredded
-
olive oil
-
butter
-
6 baby leeks
sliced
-
2 cloves garlic
sliced
-
2 tsp cumin seeds
-
4-6 eggs
-
a handful dill
chopped
-
a pinch chilli flakes
(optional)
Nutrition: per serving
-
kcal275
low
-
fat17.1g
-
saturates4g
-
carbs9.1g
-
sugars2.2g
-
fibre7.2g
-
protein17.7g
-
salt0.36g
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Method
-
step 1
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.
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step 2
Heat 2 tbsp olive oil and a knob 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, then make holes for as many eggs as you want and crack an egg into each space.
-
step 3
Keep cooking gently on the hob until the eggs are done how you like them (cover with a lid if you want to speed things up). Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.
We've got plenty more easy breakfast recipes here...
Check out more of our quick veggie meals, too...
Authors
Janine RatcliffeFood director
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A star rating of 4 out of 5.2 ratings
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