One-pot asparagus, leeks, chilli and eggs recipe
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
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)
Each serving contains
- Energy
- 1245kJ 299.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 13.5gProtein 19.4gFibre 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
