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Shakshuka with spring greens and pesto

Fresh-flavoured greens with a herby hit of mint and pesto are a marvellous match for tangy feta and runny-yolk eggs

By , 24 March 2019

(7 votes)

Shakshuka with spring greens and pesto

  • 35 Mins

  • Serves: 4

Nutritional Info
Each 255g serving contains

  • Energy

    0KJ

    232KCAL

    12%

  • Fat

    15.3g

    med

    22%

  • Saturates

    4.1g

    med

    21%

  • Sugars

    5.1g

    low

    6%

  • Salt

    0.77g

    low

    13%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 381kJ/91kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 2 cloves garlic, sliced
  • 6 spring onions, sliced
  • 500g Grower’s Selection Spring Greens, shredded
  • 1 courgette, grated
  • 25g pack mint, leaves picked and chopped
  • 2tbsp Asda Free From Green Pesto
  • Juice and zest ½ lemon
  • 4 eggs
  • 50g Asda Feta, crumbled
  • 1tsp chilli flakes
Method

  • Heat the oil in a nonstick, lidded frying pan over a medium setting and fry the garlic and spring onions for 3 mins until soft. Add the spring greens; fry for 5 mins more until wilted. Remove the pan from the heat and stir through the courgette, half the mint, the pesto and the lemon juice. Make 4 wells about 3cm.

  • Crack an egg into each of the wells and sprinkle with the feta and chilli flakes. Season with black pepper, cover with the lid and fry over a low heat for 5-8 mins until the egg whites are cooked but the yolks are still runny.

  • Scatter over the remaining mint and the lemon zest to serve.