A delicious and speedy dish bursting with fresh asparagus, zingy chilli and salty feta.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
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.
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.
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.
A limited crop of British early asparagus is available in April (the main crop is May). It has a slightly sweeter flavour and subtle purple tint to the tip.