Green Shakshuka with Peas and Asparagus
Serves 4
This quick and easy one-skillet meal is bright and flavorful—perfect for spring! Top with plenty of fresh herbs and serve with grilled pita.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot, sliced
- 1/2 bunch asparagus, woody bottoms removed, cut into 1-inch pieces
- Kosher salt, to taste
- Pepper, to taste
- 1/2 cup green peas, fresh or frozen
- 4 ounces plain Greek yogurt
- 4 ounces basil pesto
- 4 large eggs
- 4 sprigs dill, fronds picked
- 4 sprigs flat-leaf parsley, leaves picked
- 2 tablespoons chives, chopped
- Crushed red pepper flakes, to taste
Directions
- Heat a large skillet on medium-high heat. Add olive oil and shallots. Cook until soft. Add asparagus. Stir and cook until asparagus turns bright green, 2 to 3 minutes. Season with salt and pepper, to taste.
- Sprinkle in green peas. Add dollops of Greek yogurt and pesto. Swirl together.
- With the back of a large spoon, make four indents in mixture, evenly spaced, for eggs. Crack an egg into each indent. Sprinkle eggs with salt and pepper.
- Cover skillet with a lid. Reduce heat to medium. Cook eggs to desired doneness.
- Sprinkle with dill, parsley, chives, and pepper flakes.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 350
- Fat: 28.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0 g
- Cholesterol: 195.0 mg
- Sodium: 370.0 mg
- Carbohydrates: 11.0 g
- Fiber: 2.0 g
- Added Sugars: 0 g
- Sugar: 4.0 g
- Protein: 14.0 g