Asparagus Shakshuka
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
179 kcal
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Course
Breakfast
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Cuisine
American, Middle Eastern
Asparagus Shakshuka
Description
Asparagus Shakshuka features fresh asparagus tips gently boiled to retain slight crunch, then incorporated into a richly spiced tomato sauce. The sauce is made by sautéing onion and red pepper with roasted cumin seeds, then simmering canned chopped tomatoes alongside bay leaves, thyme sprigs, cinnamon, nutmeg, honey, and seasoning to develop a layered savory and warm spice profile. Once the tomato mixture thickens to a passata-like consistency, the asparagus is added and eggs are cracked directly into the pan to cook gently under a lid until the whites are firm but yolks remain tender. The dish is garnished with herbs and spring onions and traditionally served alongside flatbreads, making it a filling and flavorful meal option with a balance of textures and bright spice notes.
Ingredients
- 150 g (5.3oz) asparagus woody parts removed, tips
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp water
- 1 onion finely chopped
- 1 red pepper chopped
- 400 g (14 oz) canned chopped tomatoes I used Cirio
- 2 bay leaf
- 4 thyme sprigs
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp honey
- salt
- black pepper
- 4 egg
- herbs to top
- spring onion to top
Instructions
- Cook the asparagus tips, in some salted boiling water until they are almost done but have a very slight bite. Drain and set aside.
- In a cast iron frying pan large dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onions and peppers and sauté for 5 mins.
- Mix in the chopped tomatoes, bay leaves, thyme, cinnamon, nutmeg, salt and pepper, and honey, Bring to the boil and reduce heat to low and cook for about 20 mins.
- Do keep an eye on the mix during cooking as you may need to add a tbsp or two of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
- Remove the bay leaves, add in the asparagus and break the four eggs on top, cover the frying pan with a lid and cook for about 10 mins until the eggs are just set.
- Top the asparagus shakshuka with some herbs and spring onions and serve long with some flatbreads.
Notes
- This recipe is gluten-free, making it suitable for gluten-sensitive diets.
- Check the consistency of the tomato sauce during cooking and add water as needed to achieve a passata-like texture.
- Serve with flatbreads to scoop the sauce and eggs for a complete meal experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 210mg | 9% |
| Potassium | 436mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1615IU | 32% |
| Vitamin C | 53mg | 59% |
| Calcium | 83mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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