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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

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)

Why not try...

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
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

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.
Add the peas, asparagus, thyme and half the feta. Cook for 2-3 mins or until the asparagus starts to soften slightly.
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