Do something new and 'egg-citing' with your eggs. Make this delicious poached egg dish popular in the Middle East and North Africa for breakfast, lunch, or dinner. You won't be disappointed.

Serves: 2, Prep: 10 mins, Cook: 15 mins

Kcal: 490, Fats: 27g, Carbs: 39g, Protein: 28g, Fiber: 12g

Ingredients

• 12 asparagus spears

• ¾ cup (120g) green peas

• ¾ cup (120g) edamame beans

• 7 oz. (200g) spinach, shredded

• salt & pepper

• 2 tbsp. olive oil

• 3 leeks, sliced

• 2 cloves garlic, minced

• 2 tsp. cumin seeds

• 4 eggs

• 1 tbsp. dill, chopped

• pinch chili flakes

Directions

Bring a pot of salted water to a boil, add the asparagus, and cook for 30 seconds. Add the green peas and edamame beans and cook for another 30 seconds, then add the spinach and cook for a few more seconds, until wilted.

Drain the vegetables in a colander.

Heat the olive oil in a large skillet over medium heat. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the drained vegetables and cook for 3-4 minutes.

Season with salt and pepper, and create four craters in the vegetables for the eggs. Crack one egg into each of the craters.

Cover the skillet with a lid, and cook until the eggs are cooked to your liking. To serve, scatter over the dill and chili flakes.