Spring Green Shakshuka

Serves 2-3


  • 12 asparagus stalks
  • ½ cup green peas (frozen)
  • ½ cup lima beans (frozen)
  • 1 cup spinach (rough chop)
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 6 green onion stalks, sliced
  • 2 garlic cloves, minced
  • 2 tsp. cumin
  • 4-6 eggs
  • 1/3 cup dill, chopped
  • pinch of red pepper flakes


  1. Bring a pan of salted water to a boil. Add asparagus and cook for 30 seconds. Then add the peas and beans and cook for an additional 30 seconds, then add spinach and cook for 2 seconds. Then drain ingredients into a colander.
  2. Next, heat 2 tbsp. olive oil and 1 tbsp. butter in a large frying pan. Cook the spring onions and garlic until soft, then add cumin and stir. Stir in the blanched veggies and cook for 3-4 minutes. Season with salt and pepper, then make holes for eggs. Crack eggs into each hole.
  3. Cook until the eggs are done to your liking. You can cover the pan to cook more quickly. Once the eggs are done, sprinkle on dill and pepper flakes.

    Recipe courtesy of Rob Varner of Sheepshead Eats.