Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spring greens shakshuka
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
Ingredients
- 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)
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.
- 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.
