Shakshuka comes to us from North Africa/the Middle East. It’s a breakfast dish with a rich, savory flavor and a creamy texture.

Serves 2

12 asparagus spears
¾ cup green peas
¾ cup edamame beans
7 oz. spinach, shredded
salt & pepper
2 tbsp. olive oil
3 leeks, sliced
2 cloves garlic, minced
2 tsp. cumin seeds
4 eggs
1 tbsp. dill, chopped
pinch chili flakes

Bring a pot of salted water to a boil then add the asparagus and cook for 30 seconds. Add the green peas and edamame beans and cook for another 30 seconds, then add in the spinach and cook for a few more seconds, until wilted. Drain the vegetables into a colander.

Heat the olive oil in a large skillet over a medium heat. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the drained vegetables and cook for 3-4 minutes. Season with salt and pepper, and create 4 craters in the vegetables for the eggs. Crack one egg into each of the craters.

Cover the skillet with a lid, and continue to cook until the eggs are cooked to your liking. To serve, scatter over the dill and chili flakes.