Serves 2

Prep: 10 mins

Cooking: 15 mins

What you need.

12 asparagus spears

¾ cup (120g) green peas

¾ cup (120g) edamame beans

7 oz. (200g) 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

What you need to do.

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.