2 tsp olive oil
2 x 200g packs Asparagus, trimmed and cut into 4cm lengths
Bunch salad onions, roughly chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 pointed spring cabbage, halved and shredded (thick core discarded)
1 green chilli, sliced
Few drops lemon juice
20g feta cheese, crumbled
1. Heat a large frying pan over a high heat. Add 1 tsp oil, season the asparagus and fry, turning now and then, until charred in places, for about 3 minutes; lift out of the pan and set aside.
2. Lower the heat, add the remaining 1 tsp oil and sauté the salad onions, garlic and cumin for 1 minute. Throw in the cabbage and ½ the chilli, season and fry for 3 minutes, tossing regularly. Add the lemon juice, ½ the feta and the asparagus. Turn the heat to medium-low.
3. Using a spoon, make 4 holes in the mix of vegetables, then crack in the eggs. Cover the pan with a large sheet of foil (it doesn’t need to be very tight) and leave for 5-7 minutes, until the whites are set but the yolks are still soft. Uncover, take off the heat and season the eggs. Serve scattered with the remaining chilli and feta.
Recipe and image courtesy of Waitrose & Partners