Recipes
Date posted: 10/09/2024
Ingredients
| Plain flatbreads | 0.5 pieces |
| Medium egg | 1 |
| Greek style yoghurt | 20g |
| Cayenne pepper | 5g |
| Virgin olive oil | 15ml |
| Spice cumin seeds | 5g |
| Asparagus | 40g |
| Loose brocolli | 40g |
| Flat leaf parsley | 10g |
| Broad beans | 60g |
| Peas | 40g |
| Pea shoots | 10g |
| Round tomatoes | 80g |
| Trimmed spring onions | 0.25 pieces |
Method
- Trim or snap the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact.
- Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact.
- Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the vegetables soften a little. Then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir.
- Cover with a lid and cook for 5 mins to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans, cover again and cook for 2 mins.
- Make four dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set.