Shakshuka with spring greens and pesto

Name: Shakshuka with spring greens and pesto | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
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

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

By Asda Good Living,24th March 2019

(14 votes)

Cook: 35 Mins

Serves: 4

Price: 86p per serving

Nutritional Information

Each 255g serving contains

Energy
972kj
232kcal

12%

Fat
15.3g

Med
22%

Saturates
4.1g

Med
21%

Sugars
5.1g

Med
6%

Salt
0.77g

Med
13%

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.