Spring Greens Shakshuka

Ingredients

12 asparagus tips
100g peas
100g double-podded broad beans
200g spinach
shredded
olive oil
butter
6 baby leeks
sliced
2 cloves garlic
sliced
2 tsp cumin seeds
4-6 eggs
a handful dill
chopped
a pinch chilli flakes
(optional)

Method

Step 1
Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds. Add the peas and beans and cook for another 30 seconds, then add in the spinach and cook for 2 seconds more before tipping everything out into a colander to drain.

Step 2
Heat 2 tbsp olive oil and a knob of butter in a large frying pan. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook for 3-4 minutes. Season, then make holes for as many eggs as you want and crack an egg into each space.

Step 3
Keep cooking gently on the hob until the eggs are done how you like them (cover with a lid if you want to speed things up). Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.