Grön Shakshuka

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1. 1
   Heat half of the oil In a large skillet over medium heat, add mushrooms and ¼ teaspoon of salt. Cook mushrooms for 7-10 minutes, stirring every 2 minutes to allow the edges to evenly caramelize. Remove from the pan.
2. 2
   Add the remaining oil, leeks and ¼ teaspoon of salt to the same pan and cook until aromatic, about 3 minutes.
3. 3
   Add asparagus, mix to combine and cover to steam, 4-5 mins.
4. 4
   While asparagus steams, blend peas, veggie broth and ¼ teaspoon salt in a high speed blender until smooth.
5. 5
   Return mushrooms to pan, add pea broth & stir to combine. Allow the broth to slightly reduce.
6. 6
   Make 6 holes and gently drop in the eggs, keeping the yolks intact; sprinkle eggs with remaining ¼ teaspoon of salt.
7. 7
   Cover and simmer on medium-low, 5 to 6 minutes, or until the egg whites are cooked through and no longer runny.
8. 8
   Remove from the heat; top with feta and a sprinkle of za’atar.