Asparagus Shakshuka
Jazz up breakfast with this aromatic asparagus shakshuka.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g (5.3oz) asparagus tips (woody parts removed)
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp water
- 1 onion (finely chopped)
- 1 red pepper (chopped)
- 400 g (14 oz) tin chopped tomatoes (I used Cirio)
- 2 bay leaves
- 4 sprigs thyme
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp honey
- salt
- black pepper
- 4 eggs
- Herbs and spring onions to top
Instructions
- 1
Cook the asparagus tips, in some salted boiling water until they are almost done but have a very slight bite. Drain and set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Top the asparagus shakshuka with some herbs and spring onions and serve long with some flatbreads.