Try this easy Asparagus Shaksuka for breakfast. It will become a favourite breakfast recipes that the whole family will love.
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
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Asparagus Shakshuka! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
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
ผู้เล่นคนไหนที่กำลังมองหาเว็บเพื่อเล่นเกมสล็อตออนไลน์ PG SLOT เลือกเข้าเล่นกับเว็บ pg สล็อตเว็บ ตรง PG SLOT รับประกันเลยว่าคุณจะเล่นเกมสล็อตได้อย่างง่ายดาย pg slot และสามารถทำกำไรได้อย่างต่อเนื่องตลอดการเดิมพันอย่างแน่นอน
เล่นสล็อตยังไงให้ได้เงินหมื่น หาเงินจาก สล็อต ได้ง่ายๆ เพียงนำเงินมาลงทุนใน เกมสล็อตแตกง่าย เกมสล็อตอันดับ 1 ฝาก1รับ100
สล็อตเว็บตรง แตกง่าย เว็บตรงสมัครฟรี สล็อตแตกดีไม่ผ่านเอเย่นต์ ไม่มีการตัดเงินรางวัล ไม่มีการหักหัวคิว เว็บพนันออนไลน์ที่ดีที่สุด mega-game