Spring Green Shakshuka
Bright, vibrant and full of flavor, this healthy spring shakshuka is the perfect St. Patrick's Day breakfast idea thanks to it's green color!
Ingredients
- 12 asparagus spears
- ¾ cup green peas
- 7 oz. spinach, shredded
- sea salt & pepper
- 2 tbsp. olive oil
- 3 leeks sliced
- 2 cloves garlic minced
- 2 tsp. cumin seeds
- 4 eggs organic, free range
- 1 tbsp. dill chopped
- pinch chili flakes
Instructions
- Bring a pot of salted water to a boil then add the asparagus and cook for 30 seconds. Add the green peas and cook for another 30 seconds, then add in the spinach and cook for a few more seconds, until wilted. Drain the vegetables into a colander.
- Heat the olive oil in a large skillet over a medium heat. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the drained vegetables and cook for 3-4 minutes. Season with salt and pepper, and create 4 craters in the vegetables for the eggs. Crack one egg into each of the craters.
- Cover the skillet with a lid, and continue to cook until the eggs are cooked to your liking. To serve, scatter over the dill and chili flakes.