Green Shakshuka with Peas and Asparagus Recipe

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 shallot, sliced
• 1/2 bunch asparagus, woody bottoms removed, cut into 1-inch pieces
• Kosher salt, to taste
• Pepper, to taste
• 1/2 cup green peas, fresh or frozen
• 4 ounces plain Greek yogurt
• 4 ounces basil pesto
• 4 large eggs
• 4 sprigs dill, fronds picked
• 4 sprigs flat-leaf parsley, leaves picked
• 2 tablespoons chives, chopped
• Crushed red pepper flakes, to taste

Directions:

1. Heat a large skillet on medium-high heat. Add olive oil and shallots. Cook until soft. Add asparagus. Stir and cook until asparagus turns bright green, 2 to 3 minutes. Season with salt and pepper, to taste.
2. Sprinkle in green peas. Add dollops of Greek yogurt and pesto. Swirl together.
3. With the back of a large spoon, make four indents in mixture, evenly spaced, for eggs. Crack an egg into each indent. Sprinkle eggs with salt and pepper.
4. Cover skillet with a lid. Reduce heat to medium. Cook eggs to desired doneness.
5. Sprinkle with dill, parsley, chives, and pepper flakes.