One-pot asparagus, leeks, chilli and eggs recipe

One-pot asparagus, leeks, chilli and eggs recipe

4 ratings

Make the most of fresh spring produce with this green twist on a classic shakshuka. Asparagus, peas and sweet leeks are baked with crumbled feta and eggs for perfect oozing yolks – the ideal veggie brunch recipe or easy one-pot meal. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 299 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 2 large leeks, thinly sliced
  • 300g frozen peas, blanched
  • 300g fine asparagus, trimmed and halved lengthways
  • 15g fresh thyme, finely chopped
  • 100g feta, crumbled
  • 4 eggs
  • 2 red chillies, finely sliced
  • handful of fresh parsley, chopped, to serve
  • crusty or seeded bread, to serve (optional)

Each serving contains

  • Energy

    1245kj
    299kcal
    15%
  • Fat

    19g 27%
  • Saturates

    7g 35%
  • Sugars

    8g 9%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 13.5g Protein 19.4g Fibre 4.5g

Method

  1. Heat the oil in an large lidded shallow casserole or non-stick frying pan over a medium heat. Add the leeks and cook, stirring occasionally, for 8-10 mins or until soft.
  2. Add the peas, asparagus, thyme and half the feta. Cook for 2-3 mins or until the asparagus starts to soften slightly.
  3. Make 4 wells in the veg mixture. Crack 1 egg into each well, cover with a lid and cook for 3-4 mins or until the eggs are just set. Remove from the heat, top with the remaining feta, parsley and chilli. Season and serve with some crusty bread, if you like.

See more Vegetarian recipes

You may also like

Be the first to comment

blog comments powered by Disqus