Shakshuka with spring greens and pesto
- 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
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.