01 -
Rinse and prep your vegetables. Slice the leek (throw away the tough base), quarter the potatoes, mince the garlic, and trim off the woody asparagus ends before cutting into three pieces each.
02 -
Warm up olive oil on medium heat in a wide pan. Toss in the minced garlic, leeks, and green onions, stirring nonstop for about 2 minutes until you smell the aroma.
03 -
Drop the potato chunks into the pan next. Let them cook around 10 minutes, giving them a stir every now and then.
04 -
Stir in the asparagus chunks and green peas. Sprinkle with salt and pepper. Keep cooking for another 5 minutes, shifting things around in the pan to stop sticking.
05 -
Press four shallow spaces in the mixture using a spatula. Crack one egg into each gap and sprinkle crumbled feta all over the top.
06 -
Cover the pan with a lid and let it cook for about 5-7 minutes, or until the egg whites have firmed. Take it off the heat and serve instantly, optionally topping with a bit of pepper or green onion.