Skip to content
One-pot asparagus, leeks, chilli and eggs recipe

One-pot asparagus, leeks, chilli and eggs recipe

19 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
  • Vegetarian


  • 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)

Why not try...

Asparagus BundleHarvested by hand when at their most sweet and tender Asparagus Bundle
Harvested by hand when at their most sweet and tender
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • 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


  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

Before you comment please read our community guidelines.