Seasonal greens shakshuka
This wonderfully flavoured and super healthy North African dish has been adapted to use green seasonal veg. Here we are using local asparagus, spinach and broad beans as our seasonal heroes with delicious eggs from Laura’s Organic. For a vegan alternative to eggs you could try cubed tofu, vegan sausages, falafel balls or chickpeas. Adapted from olivemagazine.com
12 asparagus tips
100g peas
100g broad beans
200g spinach, shredded
2 tbsp olive oil
Knob of butter
1 medium leeks, sliced
2 cloves garlic, sliced
2 tsp cumin seeds
4-6 eggs
a handful of dill, chopped
a pinch chilli flakes, (optional)
STEP 1 - Blanch the asparagus in a pan of boiling salted water for for 30 seconds. Add the peas and beans and cook for another 30 seconds, then add in the spinach for 2 seconds more. Tip everything out into a colander to drain.
STEP 2 - Heat the olive oil and 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.