Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.