Asparagus shakshuka

Name: Asparagus shakshuka
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 eggs; 1 kg green asparagus; 150 g baby spinach; 1 tbsp olive oil; 2 tin chopped tomatoes in tomato juice; ½ tsp ground cumin; 1 tsp salt; a little sea salt

main dish Vegetarian summer

Total: 35 min. | Active: 35 min.

vegetarian, lactose-free, gluten-free, Low Carb

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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!

Meret from FOOBY-Team

Ingredients

for 4 person

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

Eggs
8	eggs
a little	sea salt

How it's done

Vegetables

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.

Eggs

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.

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