Spring Shakshuka
Ingredients
- 3 eggs
- 5 asparagus tips
- 100 g frozen peas
- 1/2 large leek
- 5 spring onions
- 2 garlic cloves
- 3-4 purple broccoli
- 3-4 leaves cavolo nero, chopped
- 1 tsp cumin
- 1 tsp stock
Instructions
- In a pan add a bit of oil then cook onions and garlic first, for a few minutes.
- Add the rest of the vegetables (leave the cavolo nero out).
- Add cumin and a tsp of granulated stock. Cook until the broccoli reach the consistency you like. It might need some water so the vegetables don’t stick to the pan.
- Add the cavolo nero and cook just to soften it.
- Make some holes in the vegetables to make space for the eggs.Add the eggs and some water. Close the lid and cook for 3-4 minutes or until the eggs has the consistency you like. I don’t like it runny so I cooked for 3-4 minutes.
- Sprinkle dill on top and serve with toasted bread and chilli oil if you like!