Instructions

1. 1

   In a spacious skillet, pour in half of the oil and warm it over medium heat. Once hot, incorporate the mushrooms along with ¼ teaspoon of salt. Sauté the mushrooms for 7 to 10 minutes, stirring every couple of minutes to ensure even caramelization on the edges. Once done, take them out of the skillet and set aside.

2. 2

   In the same skillet, add the remaining oil along with leeks and another ¼ teaspoon of salt. Sauté these ingredients until they become fragrant, which should take around 3 minutes.

3. 3

   Next, introduce the asparagus to the skillet, stirring to mix everything well. Cover the pan to allow the asparagus to steam for about 4 to 5 minutes.

4. 4

   While the asparagus is steaming, place the peas, vegetable broth, and ¼ teaspoon of salt into a high-speed blender. Blend until the mixture is completely smooth.

5. 5

   Return the sautéed mushrooms to the skillet and pour in the blended pea broth. Stir everything together and let the broth simmer until it reduces slightly.

6. 6

   Create 6 small indentations in the mixture and carefully crack the eggs into these spaces, making sure to keep the yolks whole. Sprinkle the eggs with the remaining ¼ teaspoon of salt.

7. 7

   Cover the skillet and let it cook on medium-low heat for 5 to 6 minutes, or until the egg whites have set and are no longer runny.

8. 8

   Once finished, remove the skillet from the heat. Garnish with crumbled feta cheese and a dash of za’atar before serving.

Nutrition Information

Notes & Tips

• *Super umami mushrooms like trumpet, shiitake & oyster are great for this dish.
• • Frozen peas can be pureed without pre-blanching; fresh peas must be blanched• Za’atar can be skipped, but a crack of fresh black pepper is suggested in its place• Serve with toasted bread or pita