Ingredients
The following ingredients have 3 Servings
- 2 tbsp extra virgin olive oil
- 4 spring onions, finely sliced
- 2 cloves garlic, finely chopped
- 1 zucchini, cut into half moons
- 6 green beans, tailed and cut into 1cm pieces
- 6 stalks asparagus, cut into 5cm lengths
- 4 loosely packed cups of spinach (washed thoroughly)
- 2 cups kale, torn into bite-sized pieces
- 1/2 cup yellow cherry tomatoes, halved
- 1 tsp white wine vinegar
- 1/2 tsp salt
- 4 eggs
- 1/2 cup good quality hummus, to serve
- 1/4 cup feta cheese, to serve
- 2 tbsp finely shredded parsley
- 2 tbsp finely shredded dill
- lemon wedges, to serve
- toasted Turkish bread, to serve
Instruction
- <p><strong>1.</strong> Heat your overhead grill at its maximum setting. Heat a large ovenproof frying pan (large enough to fit 4 cracked eggs, 22-26 centimetres in diameter) over medium heat and add the oil.</p> <p><strong>2.</strong> Fry the spring onions and garlic until fragrant, then add the zucchini and fry for a minute. Add the beans and asparagus and toss until the beans begin to soften. Add the spinach, kale and tomatoes, season with vinegar and salt, toss and cover until the leaves are just wilted and the tomatoes soften slightly. </p> <p><strong>3.</strong> Make four holes in the vegetables and crack an egg into each. Cook for about two minutes on the stove top and then transfer to the grill for a further minute until the tops of the eggs are set but they are still runny in the centre. For individual portions, divide the vegetables across four ovenproof dishes, crack in the eggs and grill for two minutes. </p> <p><strong>4.</strong> Dollop spoonfuls of the hummus on top of eggs and vegetables, crumble over the feta and scatter liberally with the parsley and dill. Serve with lemon wedges and toasted Turkish bread.</p> <p> </p> <p> </p>
