This dish is a mixture of green onions, parsley, mint, coriander, courgette, green pepper, basil, and eggs. as we note all its ingredients are predominantly green.This dish is a mixture of green onions, parsley, mint, coriander, courgette, green pe...
3 tbsp olive oil
3 spring onions
1 leek, white and light green parts only
1 bouquet asparagus
1 green peppers
1 bouquet wild garlic
1 tsp ground cumin
1 bouquet coriander
1 bouquet parsley
1 bouquet basil
1 bouquet mints
Keep cooking the same
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Heat the oil in a large heavy-bottom skillet over medium heat.
Saute the spring onions and leeks, stirring frequently, for about 5 minutes, or until soft.
Add the asparagus, courgette, bell pepper, wild garlic and continue to cook, stirring frequently, for 3-4 minutes.
Stir in the cumin, salt, pepper, and all the freshly chopped herbs.
Use the back of your wooden spoon to create 4 wells, and crack an egg into each one.
Reduce the heat to low, cover the pan and continue to cook until the egg whites are set and the yolks are runny.
Serve with crusty bread.
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