Updated Apr 9, 2018Chatelaine
onion, chopped (1 cup)
garlic cloves, minced
jalapeño, seeded and diced
1 1/2 tsp
cumin seeds, crushed
green split peas
packed torn kale, stems removed
snap peas, halved
chopped parsley, divided
- HEAT oil in a large frying pan over medium. Add onion, garlic and jalapeno and cook until softened, 3 min. Stir in cumin and cook 1 min.
- ADD split peas, broth, water, salt and pepper. Bring to a boil, cover and simmer over medium, just until tender, 20 min.
- STIR in kale and snap peas and cook until wilted, 1 min. Stir in half of the parsley.
- MAKE 6 small wells in the mixture with a spoon. Crack an egg into each well. Cover and simmer until egg whites are set, 3 to 4 min. Sprinkle with feta and remaining parsley. Serve with hot sauce.
Kitchen Tip: Toast cumin seeds in a dry frying pan over medium-low until fragrant, about 2 min. Crush on a flat surface with the bottom of a frying pan or saucepan.
NutritionCalories 257, Protein 16 g, Carbohydrates 24 g, Fat 12 g, Fibre 4 g, Sodium 495 mg. Excellent source of vitamin C
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