Trim the asparagus and cut the spears into pieces, reserving the halved tips for later.

Chop the Swiss chard, spring onion, garlic, mint, and coriander.

Toast the cumin, coriander seed, and fenugreek in a dry skillet until fragrant.

Grind the toasted spices into a fine powder.

Heat the olive oil in the large skillet over medium heat.

Add the Swiss chard and cook until wilted.

Add the spring onion, garlic, asparagus pieces, and green peas to the skillet.

Cook the vegetables until they release their moisture and begin to soften.

Stir in the ground spice mixture and turmeric.

Cook the spices with the vegetables for 2 minutes.

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Stir in the cornstarch, salt, black pepper, and lemon juice.

Make three small wells in the vegetable mixture.

Crack one egg into each well.

Nestle the reserved asparagus tips between the eggs.

Cover the skillet and cook until the egg whites are fully opaque.

Crumble feta cheese over the cooked eggs.

Scatter the mint and coriander over the dish, then serve immediately.