Green Shakshuka

🧂 Ingredients

• 1 teaspoon salt
• 1 bunch asparagus
• ⅓ cup peas
• 1 bunch spinach
• 1 tablespoon olive oil
• 1 clove garlic

  sliced
• 1 cup baby leeks

  chopped
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ½ teaspoon cumin powder
• 4 eggs
• 2 teaspoons fresh dill

  chopped

Instructions

• 1 Add salt to a pot of water and bring to a boil.
• 2 Add the asparagus to the water and cook for 4-6 minutes. Remove the asparagus
  from the boiling water and rinse with cool water to stop cooking.
• 3 Cook the peas for 2-3 minutes using the same pot and water. Remove them, rinse
  with cool water, and set aside.
• 4 Now add the spinach to cook for 3-5 minutes. Remove the leaves, rinse with cool
  water, and set aside.
• 5 Heat the oil in a large pan or skillet over low heat. Add garlic and saute for
  30 seconds to 1 minute until aromatic.
• 6 Add baby leeks and saute for a minute until aromatic.
• 7 Season with pepper, salt, and cumin. Saute for 30 seconds until aromatic.
• 8 Add the asparagus, peas, and spinach to the mix and cook until heated.
• 9 Push the ingredients to the outside of the skillet to make a circle in the
  center. Crack your eggs into that circle.
• 10 Cover with a lid and cook for 3-4 minutes for the perfect runny poached eggs.
• 11 Serve topped with fresh dill, and enjoy!

Nutrition Info