Atwist on a conventional tomato shakshuka, these prepared eggs are cleaned up with green spring vegetables and new season asparagus. Splendid for an early lunch or as an exceptional breakfast treat Green baked eggs with asparagus.
Ingredients for Green baked eggs with asparagus
- 400 g asparagus, trimmed and cut into 4cm (1.7in) lengths
- 1 bunch spring onions, roughly chopped
- 2 garlic cloves, crushed
- 1 tsp cumin seeds
- 1 pointed spring cabbage, halved and shredded (thick core discarded)
- 1 green chilli, sliced
- 20 g feta cheese, crumbled
- 4 eggs
- 0.5 tsp lemon juice
- 2 tsp olive oil
Steps to make
Heat a huge skillet over a high intensity. Add half of the oil, season the asparagus and broil, turning once in a while, until roasted in places, for around 3 minutes. Lift out of the container and put away.
Bring down the intensity, add the leftover oil and sauté the spring onions, garlic and cumin briefly. Toss in the cabbage and a big part of the bean stew, and sear for 3 minutes, throwing consistently.
Add the lemon juice, a big part of the feta and the asparagus. Turn the intensity to medium-low.
Utilizing a spoon, make 4 openings in the blend of vegetables, then break in the eggs. Cover the skillet with an enormous sheet of foil (it doesn’t need to be extremely close) and leave on medium-low intensity for 5-7 minutes, until the whites are set however the yolks are still delicate.
Reveal, take off intensity and season. Serve dissipated with the excess stew and feta.
- Cuisine: English
- Recipe Type: Eggs
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 2