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
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Asparagus Shakshuka
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.
Notes
Nutrition
Diana says
01/06/2016 at 9:10 pmThis shakshuka looks amazing, I never tried adding asparagus to it but it sounds very delicious!
Bintu says
02/06/2016 at 5:30 pmThank you Diana.
Akaleistar says
02/06/2016 at 1:18 amI don’t eat a lot of asparagus, but I must say that looks delicious!
Bintu says
02/06/2016 at 5:31 pmIt is really nice.
Amanda | Chew Town says
02/06/2016 at 4:01 amAny time I see Shakshuka on a menu I HAVE to order it. There is something about the tomato, spices and egg combination that is truly wonderful. I’m loving the asparagus inclusion.
Bintu says
02/06/2016 at 5:31 pmI know, the spices and tomatoes work sooooo well with the eggs.
Claudia | Gourmet Project says
02/06/2016 at 8:40 amI never thought of matching shakshuka with cous cous. Will try with your wonderful recipe!
Bintu says
02/06/2016 at 5:32 pmI hope you like it. Couscous is a perfect vehicle for this.
Fareeha says
02/06/2016 at 9:47 amYour dishes never cease to amaze me. I would never have thot of asparagus shakshuka. yumm
Glamorous Glutton says
02/06/2016 at 10:00 amThis looks wonderful. A great idea to use asparagus, such a wonderful flavour when it’s in season. Lucky you to have it on hand! I have to try your stuffed plantain recipe too, the Glam Londoner has been asking me to cook plantain for ages and to be honest I’ve been a bit nervous. Not now! GG
Bintu says
04/06/2016 at 7:10 amLet me know how the plantains go Glamourous Glutton
Dannii @ Hungry Healthy Happy says
02/06/2016 at 11:07 amI love shakshuka, but what a great idea to add asparagus in to it too.
Elsa | the whinery says
02/06/2016 at 7:11 pmThis indeed looks like the ultimate shashuka. That sauce looks amazing… remind me again, when is lunch, dinner and breakfast? 🙂
Bintu says
04/06/2016 at 7:11 amHahahaha. That is the reaction I like.
GALINA V says
02/06/2016 at 7:51 pmSuch vibrant colours! I haven’t cooked shakshuka, but have seen it on Pinterest, your photos look wonderful.
Bintu says
04/06/2016 at 7:12 amThank you Galina.
Heidi Roberts says
02/06/2016 at 8:11 pmI love asparagus – I am trying to get a patch growing on my allotment.
Bintu says
04/06/2016 at 7:12 amGood luck Heidi
Helen @ family-friends-food.com says
02/06/2016 at 9:42 pmI love shakshuka and I love asparagus so this sounds like a perfect dish!
I’ve pinned it to my shakshuka board for future reference 🙂
Bintu says
04/06/2016 at 7:11 amOMG I have to see a shakshuka board.
Sandhya Hariharan says
02/06/2016 at 11:25 pmwhat a great idea to add asparagus to Shakshuka!!
Bintu says
04/06/2016 at 7:11 amThank you Sandhya.