Healthy spring recipe for 4 people, takes only 30 mins; recipe has asparagus spears, sprouting broccoli, olive oil, spring onions, cumin seeds, cayenne pepper, tomatoes, parsley, peas, broad beans, eggs, pea shoot and greek yogurt.
Pea & broad bean shakshuka
Course: Healthy spring
Servings
4
servings
Prep time
20 mins
Ingredients
- Asparagus Spears: 1 bunch asparagus spears
- Sprouting Broccoli: 200g sprouting broccoli
- Olive Oil: 2 tbsp olive oil
- Spring Onions: 2 spring onions, finely sliced
- Cumin Seeds: 2 tsp cumin seeds
- Cayenne Pepper: large pinch cayenne pepper, plus extra to serve
- Tomatoes: 4 ripe tomatoes, chopped
- Parsley: 1 small pack parsley, finely chopped
- Peas: 50g shelled peas
- Broad Beans: 50g podded broad beans
- Eggs: 4 large eggs
- Pea Shoot: 50g pea shoots
- Greek Yogurt: Greek yogurt and flatbreads, to serve
Directions
- 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.
