Green baked eggs with asparagus
A twist on a traditional tomato shakshuka, these baked eggs are freshened up with green spring vegetables and new season asparagus. Brilliant for a brunch or as a special breakfast treat.
Ingredients
- 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
Details
- Cuisine: English
- Recipe Type: Eggs
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Heat a large frying pan over a high heat. Add half of the oil, season the asparagus and fry, turning now and then, until charred in places, for about 3 minutes. Lift out of the pan and set aside.
- Lower the heat, add the remaining oil and sauté the spring onions, garlic and cumin for a minute. Throw in the cabbage and half of the chilli, and fry for 3 minutes, tossing regularly.
- Add the lemon juice, half of the feta and the asparagus. Turn the heat to medium-low.
- Using a spoon, make 4 holes in the mix of vegetables, then crack in the eggs. Cover the pan with a large sheet of foil (it doesn't have to be very tight) and leave on medium-low heat for 5–7 minutes, until the whites are set but the yolks are still soft.
- Uncover, take off heat and season. Serve scattered with the remaining chilli and feta.
Recipe and image courtesy of Waitrose & Partners.
You might also like:
One pan rösti with chorizo and eggs