1 (10 oz.) pkg. Fresh Thyme peas, frozen 

2 cups lightly packed baby spinach 

½ cup water, plus more if needed 

½ small jalapeño pepper, thinly sliced and seeded; plus more for topping*  

¼ cup Fresh Thyme feta cheese crumbles, plus more for topping  

2 tsp. salt-free za’atar seasoning, plus more for garnish 

1 Tbsp. Fresh Thyme extra virgin olive oil 

1 Tbsp. Fresh Thyme salted butter  

2 cups trimmed and chopped fresh asparagus   

3 small leeks, white parts only and sliced 

½ tsp. Fresh Thyme fine sea salt 

6 Fresh Thyme large eggs  

1 large avocado, seeded, peeled and thinly sliced; for topping 

Fresh cilantro, for garnish  

Fresh Thyme organic mint, for garnish  

1. Steam frozen peas according to package directions; set aside.  
2. In a food processor, place 1 cup steamed peas, baby spinach, ½ cup water, ½ jalapeño, ¼ cup feta cheese, and 2 tsp. za’atar seasoning. Cover and process for 2 to 3 minutes or until smooth; set aside.   
3. Preheat oven to 375°F. In a 12-inch enamel-coated cast-iron skillet, heat olive oil and butter over medium heat. Cook asparagus and leeks for 3 to 6 minutes or until softened, stirring frequently. Reduce heat to low; stir in pea mixture, ½ cup whole peas, and salt. 
4. Use the back of a spoon to make 6 (2-inch) wells in skillet mixture. Crack one egg into each well. Bake, uncovered, for 10 to 12 minutes or until egg whites are set and yolks have thickened.  Remove skillet from oven; cool slightly.  
5. Top with sliced avocado and garnish with additional jalapeño, feta cheese, cilantro, mint, and za’atar seasoning.  
6. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.  

Each serving contains: 230 calories, 16 g fat, 4.5 g saturated fat, 0 g trans fat, 195 mg cholesterol, 370 mg sodium, 13 g carbohydrates, 5 g fiber, 4 g sugar, 11 g protein. Daily values: 6% vitamin D, 8% calcium, 15% iron, 8% potassium.