Asparagus shakshuka

Asparagus shakshuka

Total: 35 min. | Active: 35 min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / people: 291 kcal
, Fat: 15 g
, Carbohydrate: 13 g
, Protein: 20 g

Fancy a little culinary trip to Israel? Despite its North African origins, shakshuka is something of a national dish in Israel, even if it is eaten primarily for breakfast. Irrespective of when you choose to enjoy this dish, the fine spices and healthy ingredients make shakshuka a very special treat. And it's traditionally eaten straight from the pan, which means less washing up!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 kg green asparagus, lower third peeled, cut diagonally into slices approx. 1 cm thick
2 tins chopped tomatoes in tomato juice (approx. 410 g each)
½ tsp ground cumin
1 tsp salt
150 g baby spinach


8 eggs
a little sea salt
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How it's done

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Heat the oil in a large frying pan. Stir fry the asparagus for approx. 5 mins. Add the tomatoes, season, simmer for approx. 5 mins. Stir in the spinach.


Using a tablespoon, make 8 wells in the sauce. Crack the eggs one at a time, slide them carefully into the wells. Cover and leave to solidify for approx. 12 mins., season the eggs with salt.

Good to know
Serve with: Toasted baguette.


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