Spring Greens Shakshuka

Ingredients

• Asparagus

  Raw

  12 spear, medium or 192g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Spinach

  Raw

  6 cup or 180g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Leeks

  (bulb and lower leaf-portion), raw

  6 leek or 534g

• Garlic

  Raw

  2 clove or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Dill

  Fresh

  1 cup sprigs or 9g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Bring a pan of salted water to a boil.
2. Add the asparagus and cook for 30 seconds. Add the peas and cook for another 30 seconds, then add the spinach and cook for 2 seconds more. Drain everything in a colander.
3. Heat olive oil and butter in a large frying pan.
4. Cook the leeks and garlic until soft, then add the cumin. Stir in the blanched vegetables and cook for 3-4 minutes. Season with salt and pepper to taste.
5. Make wells for the eggs and crack an egg into each. Cook gently until the eggs are done to your liking (cover with a lid to speed up cooking if desired).
6. Serve garnished with fresh chopped dill and red pepper flakes.