Green baked eggs with butter beans
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1–2
This vibrant green shakshuka is a great option for a healthy brunch or lunch as it’s packed with good stuff and doesn't take long to pull together. You get protein from the eggs and beans, plus vitamins and fibre from the green veggies. Serve with crusty bread if you want it to serve two.
Ingredients
- 2 tsp olive oil
- ½ onion, finely sliced
- ½ small leek (about 50g/1¾oz), halved lengthways and finely sliced
- 1 garlic clove, crushed
- ½ tsp dried oregano
- ¼ tsp dried thyme
- small pinch dried red chilli flakes (optional)
- ½ x 400g tin butter beans, drained and rinsed
- 70g/2½oz asparagus (about 4 large spears), woody ends trimmed and cut into 3cm/1¼in chunks
- 50g/1¾oz spring greens, finely shred
- 50g/1¾oz kale, stalks removed and finely shred
- 100ml/3½fl oz vegetable stock
- 2 free-range eggs
- 30g/1oz feta, crumbled
- 2 tsp finely chopped fresh dill or flatleaf parsley
- salt and freshly ground black pepper
Method
Heat the oil in a 20cm/8in ovenproof frying pan over a medium heat.
Add the onion, leek and a pinch of salt. Cook for 8–10 minutes, stirring occasionally until soft and translucent.
Preheat the oven to 200C/180C Fan/Gas 6.
Stir in the garlic, oregano, thyme and chilli flakes, if using, to the pan and cook for 30 seconds–1 minute.
Add the butter beans and stir well.
Add the asparagus and cook for 2 minutes, or until bright green and starting to soften.
Stir in the spring greens and kale and then pour in the stock. Cook for 2–3 minutes, or until the greens are just wilted and the liquid has reduced slightly. Season with salt and pepper.
Use the back of a spoon to create two shallow wells in the vegetable mixture. Crack the two eggs into the wells.
Bake for 6–8 minutes. For firmer yolks, bake for up to 9 minutes.
Remove from the oven and scatter with the feta and dill. Season with black pepper.
Serve as it is or with some crusty bread to mop up the delicious sauce.
