Asparagus Shakshuka {GF}

This asparagus shaksuka is fast becoming a favourite around here. Especially, since Freddy’s mother has been keeping us steadily supplied with piles and piles of asparagus. We have it for breakfast with some warm pita, for brunch alongside couscous and for supper all over some fried steak. It is a pretty flexible meal (partnered post).

The base of any shakshuka is an aromatic tomato sauce. First we need to start with some very good tomatoes like the Cirio chopped tomatoes I used in this. Then we add in  extra flavours via the cinnamon, nutmeg cumin and thyme. This simmers for a while to allow the flavours to meld together. In the last few minutes we add in the asparagus and and eggs for the ultimate shakshuka.

The thing about this asparagus shakshuka is that you can so easily add in any sort of ingredient and or left overs to your taste. Heck we have had it with beans, baby spinach, chorizo, mushrooms, olives, leftover sweet potato and even some Sierra Leone style flavours. You name it and you can probably add it in. Feel free to make the tomato shakshuka base before hand and simply add in the asparagus and eggs just before you want to eat.

Please do pop over to the Cirio website to find out more about their bestest tomatoes products ever and for other tomato recipe inspiration.

More Shakshuka Recipes

Fennel Shakshuka With Feta.

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Print Recipe

5 from 8 votes

Asparagus Shakshuka

Jazz up breakfast with this aromatic asparagus shakshuka.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Breakfast

Cuisine: American, Middle Eastern, Western

Servings: 4

Calories: 179kcal

Author: Bintu Hardy

Ingredients

• ▢ 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

• 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.

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Notes

Glunten-free.

Nutrition

Calories: 179kcal | Carbohydrates: 12g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 210mg | Potassium: 436mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1615IU | Vitamin C: 53mg | Calcium: 83mg | Iron: 3.3mg

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