Shakshuka eggs with asparagus and kale is a brilliant brunch dish that brings a little spice to a morning meal. Shakshuka eggs is a middle eastern egg dish that is popular at brunch, but is equally enjoyable as a sharing lunch or light supper. We’ve used asparagus and kale in our shakshuka eggs recipe, for a twist on the classic tomato base. Once you’ve tried making shakshuka eggs, you’ll make it again and again. You can also try adapting the vegetables to whatever you prefer or have in the fridge!
- 100ml olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, crushed
- 1tsp each coriander and cumin seeds, toasted and ground in a pestle and mortar
- 460g jar of roasted red peppers, drained and chopped
- 400g can chopped tomatoes
- 2 potatoes, chopped into dice
- 250g asparagus, chopped into 2inch chunks
- 100g kale, sliced or torn
- 6 large, free-range eggs
- 150ml Greek yoghurt
- small bunch of mint leaves, chopped
- 30g shaved pecorino
- 2tbsp sesame seeds
- crusty bread, to serve
Heat the olive oil in a large frying pan. Add the shallots and cook for a few minutes to soften, then stir in the garlic and spices. Cook for 2-3 minutes. Blitz the tomatoes and drained peppers together with a stick blender, then stir into the onions, add the diced potatoes and bring to a simmer. Cover and cook for 20 minutes, stirring occasionally, until the sauce is thick and rich and the potatoes are cooked. Stir in asparagus and kale, cook for 5 minutes, then make dips in the thickened sauce, and crack eggs into each one. Cover the saucepan and cook until the eggs are cooked to your preference – for medium soft eggs, 10-12 minutes.
Remove from the heat. Dollop over the yoghurt, top with mint, pecorino, sesame seeds and serve with crusty bread to mop up the sauce.