A single-serve of this delicious Shakshuka is packed with almost half of your daily fibre requirements, to help aid digestion and reduce bloating. A great dish to share amongst friends over weekend brunch.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
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Ingredients
- 1 bunch asparagus spears
- 200 grams broccoli
- 2 tbsp. olive oil
- 2 spring onions (finely sliced)
- 2 tsp. cumin seeds
- 1 large pinch cayenne pepper (some extra to serve)
- 4 ripe tomatoes (chopped)
- 1 small bunch parsley (finely chopped)
- 50 grams shelled peas (fresh or frozen)
- 50 grams podded broan beans (fresh or frozen)
- 4 large eggs
- 50 grams pea shoots
- Greek yoghurt (to serve)
- flat bread (to serve)
Ingredients
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Instructions
- Trim or snap the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact. Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact.
- Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir.
- Cover with a lid and cook for 5 mins to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans, cover again and cook for 2 mins.
- Make 4 dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads, and sprinkle over another pinch of cayenne, if you like.
Recipe Notes
This recipe was originally published in Good Food Magazine, May 2017.
