Spring greens shakshuka

Name: Spring greens shakshuka
Total time: 30 min
Yield: 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)

Preparation and cooking time
- Total time30 mins
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.