k Asparagus & spring pea shakshuka k
Love shack babeeee! Looking for a bright bite? I seem to be teetering between comfort food and vibrant spring dishes these days. This is a stunning seasonal twist on one of my absolute brunch-time faves; Shakshuka (so it’s pronounced shack-shoe-kah’ if you didn’t know!).
Said to be of Tunisian or Yemini origin, the most popular style is the ‘Israeli version’ where the eggs are poached in a spiced tomato sauce with optional feta on top. I suppose it’s rather like Mexican huevos rancheros – but even better! (In my little humble opinion).
What I have done here is a punchy rich spiced tomato and red pepper sauce with THE best organic free range eggs, steamed shelled peas and crunchy asparagus. Then it’s dotted with a kefir yogurt and a sprinkle of sumac and pink Ibiza peppercorns!
It’s an easy but elegant one pot wonder – you can add lots of veggies and feel even better about yourself! I like to add the steamed asparagus and peas at the end it maintains a beautiful crunch and a clean, contrasting texture and flavour.
To mop up all the deliciousness I have made homemade flatbreads with wholemeal spelt flour, kefir, cumin seeds and dried garlic. It really is a beyond scrumptious lunch / brunch recipe that never fails to impress…and you will always be left with an empty bowl!
1 bunch of asparagus – chopped into spears
1 large handful of fresh peas (if you don’t have fresh peas – frozen are perfectly ok)
2 tablespoons olive oil
1 onion chopped
1 large red pepper chopped
3 cloves garlic, finely chopped
1 teaspoon ground cumin (or cumin seeds)
½ teaspoon smoked paprika
¼ teaspoon chilli flakes (if you like it spicy)
2 tablespoons tomato purée
1 tin of tomatoes chopped
2 tablespoons chopped fresh coriander (or flat-leaf parsley)
Freshly ground black pepper, to taste
5 to 6 organic eggs
1 carton of kefir yogurt (or Greek yogurt)
Pea shoots, watercress, or rocket
Sumac & pink peppercorns
- Start by lightly steaming the asparagus and fresh peas for approximately 3 minutes. Plunge into chilled water, drain and set aside.
- Preheat the oven to 180 degrees. Warm the oil in a large, oven-safe pan over medium heat. Add the olive oil, onion , stir often until the onions are tender and turning translucent (about 4 to 6 minutes).
- Add the garlic, peppers, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
- Pour in the tinned tomatoes with the tomato purée and add the coriander. Stir and let the mixture come to a simmer.
- Turn off the heat adjust the seasoning with salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
- Carefully transfer the pan to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
- Top with the cooked asparagus, peas and fresh leaves and sumac and pink peppercorns, if desired. Serve in bowls with warm flatbreads or crusty bread on the side.